Apricot and Marsala Wine Muffins

Dried apricots are a great ingredient to have in your pantry. Besides making muffins with them, you can also snack on them, from time to time. If you don’t have Marsala wine you can use any other fortified wine: Madeira, Port, Sherry or even Brandy. Enjoy the rest of the week!

Soak the apricots in Marsala wine for at least 1 hour or overnight. Sift or whisk the flour, baking powder, baking soda, salt and sugar into a bowl. Make a well in the centre. Whisk the eggs, oil and buttermilk, together, in a separate bowl.

Pour the egg mixture into the well and stir gently to combine. Fold in the apricots.

Spoon the batter evenly into the prepared muffin cases and bake 25-30 minutes or until golden and a toothpick inserted in the centre comes out clean. Set aside 5 minutes then transfer on to the cooling rack.

Apricot and Marsala Wine Muffins

Ingredients

  • 1 cup diced soft-dried apricots 
  • 3 tablespoons marsala wine
  • 250g (2 cups, 9oz) all-purpose (plain) flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 130g (½ cup + 2 tablespoons) fine grained sugar
  • 2 large eggs
  • 80ml (1/3 cup, 6 tablespoons oil)
  • ¾ cup buttermilk 

Instructions

  1. Soak the apricots in Marsala for at least 1 hour or overnight. Line a 12 cup muffin pan with muffin cases.  Preheat the oven to 360ºF (180ºC) convection; 375ºF (190ºC), regular, ten minutes before using.
  2. Sift or whisk the flour, baking powder, baking soda, salt and sugar into a bowl. Make a well in the centre.
  3. Whisk the eggs, oil and buttermilk, together, in a separate bowl. Pour the egg mixture into the well and stir gently to combine. Fold in the apricots. Spoon the batter evenly into the prepared muffin cases and bake 25-30 minutes or until golden and a toothpick inserted in the centre comes out clean. Set aside 5 minutes then transfer on to the cooling rack.
  4. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.

Points to Note:

  • Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the muffins at 360°F (180°C) convection for 25 minutes.
  • If you don’t have Marsala wine you can use any other fortified wine: Madeira, Port, Sherry or Brandy.
  • Last Updated: October 15, 2018

myfavouritepastime.com 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

Please join the conversation.....

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.