Apricot and ginger muffins

For my newest muffin experiment, I chose dried apricots to be the primary flavour. I also wanted to use biscuits somehow. I remember I used crushed biscuits for the bottom of the nanaimo bars once but muffins don't have bases really so I used the biscuits on the top. In the end it didn't have the effect I had had in my but it did give it a nice chocolate-y hint.

I used the ginger just because I found a root lying in my kitchen. Honey covered its sharp flavour, toned it down and it's almost unnoticeable in the final product, yet still there. I must say that I am very pleased with that outcome :3


Apricot and ginger muffins

for 12 muffins you will need:

remoska instead of a proper oven

• 130 g roughly chopped dried apricots 
• boiling water 
• 250 g all-purpose flour 
• 150 g white sugar 
• a teaspoon of baking soda 
• a teaspoon of baking powder 
• a pinch of salt 
• 75 g melted butter 
• 200 ml milk 
• 1 egg 
• 50g fresh ginger cut in semi-rough pieces 
• a tablespoon of honey 
• couple of cereal chocolate biscuits for topping 

1.  Preheat the oven to 200 degrees C. Line a muffing pan with 12 paper muffin cups. Place apricots into a small bowl, and pour the boiling water over them. Let stand for 10 minutes. Put the ginger in a small bowl and cover in honey, stir it a bit and set aside. Crush the biscuits into not too rough, not too fine powder. 
2. In a medium bowl stir together the flour, sugar, salt, baking soda and the powde. In a separate bowl, whisk together the melted butter, milk and egg. Pour the wet ingredients into the dry ingredients, and stir until just blended. It is okay for the batter to have some lumps.
3. Drain water from apricots, and mix them into the batter. Add the honey-coated ginger (don’t worry if the honey is a bit runny) Spoon into the prepared muffin cups and cover the tops with the biscuit dust. 
4. Bake for 12 minutes in the preheated oven, or until you can pull out a toothpick with not goo from the centre of the muffin. Cool in the pan over a wire rack.