I recently made these gorgeous vegan apricot and almond muffins, which were such a huge success - something of a miracle for me - that people keep asking me for the recipe. So I thought I'd let the world (or at least my few loyal readers) know, by posting the recipe on my blog.I have to admit, it's not actually my recipe. How honest of me! I came across it via the BUCFP (Brighton Unemployed Centre Families Project), who in turn apparently adapted it from Dan Lepard's recipe for Chocolate Passion Cake (although I don't quite see the connection personally). So, thanks Dan and the BUCFP. Here goes:
Ingredients (makes about 12)
100g dried apricots
150ml sunflower oil 1tbsp cider vinegar
150g grated carrots (about 2 small ones)
75g chopped almonds
150g unrefined sugar
175g strong white bread flour
3tbsp ground almonds
3tsp baking powder
Method
1. Heat the oven to 170C/Gas Mark 3. Put 12 paper cases into a muffin tray or, better still, use one of those silicone muffin trays which are totally non-stick and so easy to use.
2. Pour 200ml boiling water on the apricots. Leave for 10 minutes to soften, then tip the apricots and water into a blender with the oil and vinegar.
3. Puree until completely smooth, tip the mixture into a large bowl and stir in the chopped almonds, grated carrots and sugar until evenly combined.
4. Sift together the flour, ground almonds and baking powder and beat this in.
5. Divide the mixture between the muffin cases/tray and back for 25 minutes or until a skewer removes cleanly.
Et voila! The easiest, tastiest muffins ever - I've even got the photo to prove it!
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