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When it comes to healthy, satisfying, and easy-to-make treats, few recipes rival the charm of homemade muffins. These Pumpkin and Dried Apricot Muffins are the epitome of wholesome baking. They combine the natural sweetness of pumpkin and dried apricots with the hearty goodness of cornmeal and wheat bran, creating a muffin that is not only delicious but also packed with nutrients.
Perfect for breakfast, a midday snack, or even a light dessert, these muffins strike a balance between taste and health. The pumpkin provides moisture and a subtle earthy sweetness, while the dried apricots add bursts of tangy flavor. The use of stevia or your preferred sweetener keeps them lower in sugar, making them suitable for those watching their sugar intake.
Cinnamon rounds out the flavor profile, lending warmth and a hint of spice. Meanwhile, the cornmeal and wheat bran ensure a hearty texture, giving you that satisfying bite. Whether you’re an experienced baker or someone new to the kitchen, this recipe is straightforward, quick, and rewarding. Let’s dive into this nourishing journey!
Full Recipe:
Ingredients
For the Muffins:
Pumpkin: 10.5 oz (300 g), grated or finely chopped
Dried Apricots: 7, rinsed in hot water and chopped
Eggs: 2
Vegetable Oil: 2 tablespoons
Cornmeal: 1/2 cup (55 g)
Wheat Bran: 1/3 cup (30 g)
Baking Powder: 1 tablespoon
Salt: To taste
Stevia or Sweetener: 2 tablespoons (or adjust based on your preferred sweetness)
Ground Cinnamon: 1 teaspoon
Prep Time, Cooking Time, and Total Time
Prep Time: 15 minutes
Cooking Time: 20-25 minutes
Total Time: 40 minutes
Instructions
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