Apricot Financiers – these cute little bite size cakes are yummy! – I browsed my cookbooks and found something I had all the ingredients for (only 4 ingredients!) These are perfect because they are not too sweet – the sweetness is the apricot – these are made with almond paste –
Tips: The recipe says 30-40 minutes – 30 burned them – the second batch I did for 18 and it still would have been best at about 15 but the good thing is I only did a few on second batch to figure out the time so only do a few to figure out your time Second: I used cup cake liners for first batch – hard to get out – stuck to liners – second batch I just sprayed the mini muffin tin – perfect – came out easily I halved the recipe as I only had 8 oz. almond paste and half made a lot
also the next time I make these (and I will) I will add a small piece of apricot to the bottom of each cup before pouring batter over – I used a pastry bag as it is just easier for me to control portions. Also I let this sit in fridge over night before baking – the recipe recommends a few hours or overnight
The muffin top is crunchy, the inside is soft. The taste is fantastic.
This recipe works wonderfully with blueberries! The house smells delicious. I cannot wait to share these delicious muffins with my family.
I found this recipe in my Taste of Home’s Best Holiday Recipes 2008 edition. The recipe is on page 49, and it calls for raspberries, which I do not have, but I have plenty of blueberries and they work perfectly in this recipe. The recipes in this thick, beautiful magazine have photos that tempt you.
I finally found a keeper recipe! I have been trying a variety of blueberry muffin recipes over the years, because I was on a search for a better one. I found it! This is the show stopper. The muffins smell delicious while they are baking. I baked them for 25 minutes here in Indiana. This is the one – I’m finished looking. The streusel is perfect, and made enough to bag it and keep for the next batch.
inside of a blueberry deliciousness muffin
2007 Great Coffee Cakes, Sticky Buns, Muffins & More by Carole Walter
Apricot Financiers – these cute little bite size cakes are yummy! – (only 4 ingredients!) These are perfect because they are not too sweet – the sweetness is the apricot – these are made with almond paste
The recipe says 30-40 minutes – 30 burned them – the second batch I did for 18 and it still would have been best at about 15 but the good thing is I only did a few on second batch to figure out the time so only do a few to figure out your time Second: I used cup cake liners for first batch – hard to get out – stuck to liners – second batch I just sprayed the mini muffin tin – perfect – came out easily I halved the recipe as I only had 8 oz. almond paste and half made a lot
The next time I make these (and I will) I will add a small piece of apricot to the bottom of each cup before pouring batter over – I used a pastry bag as it is just easier for me to control portions. Also I let this sit in fridge over night before baking – the recipe recommends a few hours or overnight
Jim thought these healthy muffins had flour in them – they are only eggs, banana, fruit of your choice… I would not tell your family they are eggs right away – wait and see if they notice.
So, I made these just now, the kitchen indeed smells like muffins! The recipe called for raspberries – I played with raspberries, blueberries and apples (used my spiralizer for the apple cause I was curious about that blade and apples). Now, you can combine these fruits in one muffin or each to their own. For my first time, I did each to their own. Next time, I’ll do combos. I halved the recipe – Smash 1 banana, whisk two eggs in with the banana; place fruit of your choice in greased muffin tin (I used coconut oil – the recipe called for butter) Add egg batter up to about 1/2 way in cup as they will expand.
TIP: I tasted one right out of the oven – definitely taste the egg so wait – I let them cool down because they will fall apart trying to get them out of the tin if you don’t let them cool down a bit – after about 15 minutes, I scooped them out with a spoon. I put them on dish and sprinkled lemon zest on blueberry and raspberry one, cinnamon on apple one, crushed walnuts on one of each and coconut flakes on one of each.
Wow! I’m impressed – they do indeed taste like muffins! My favorite was the blueberry and then the raspberry – we are not big on the seeds of raspberries so although the raspberry flavor is delicious, we will pass on that one next time – – and then the apple because it was bland – not a lot of flavor with the apple one so I’ll have to experiment with that.
These were easy and fun when you have a variety of fruit on hand – I’m thinking of experimenting with different fruits.
These were worth making and I will make them again and again. My kitchen actually smells like blueberry and raspberry muffins! The pictures show the process of creating these.
Very healthy – very filling – this was my lunch and I’m full from 4 of these – they are small because I did not want to have overflow being my first time and not knowing how high they would rise. – my other tip – I will use muffin liners next time to see if that makes clean up easier
Today, from the Maine recipes, I chose the Blueberry Nut Muffins. They are blueberry good, and even better hot with butter. I pulled these out at the 30 minute mark and believe they would be perfect at 25 minutes. I changed the baking time to 25 minutes on my recipe, as they would have burnt at the 40 minute mark. I added more blueberries than called for. (1 1/2 cups) Delicious.
Next, I’m making the Dutch Apple Roll from Maryland. Right now I’m picking out recipes of items I already have in my pantry/refrigerator.
I like to go through old cookbooks and create from them – I’m still looking for a blueberry muffin that I want to create over and over. These are good but I’m looking for something with more moistness to them after having the ones at Mimi’s cafe in Colorado.
Papas Cutting Board 