Apricot muffins

We were invited for dinner at our Mexican friends, and as usual I do not anywhere empty-handed.

I was a bit delusional that day, because I made a whole wheat, low sugar and low fat version of muffin recipe and then it struck me.




Mexicans low fat ? Low sugar?What was I thinking?


Mistake already been made, I decided to bring them to the dinner and apologize profusely.


It was actually not so bad, because they wanted to get the bikini body back and they were cutting on sugar.

Eff a close one but it`s OK.

Now I´ll give you the `diet`recipe



You will need

1/3 cup of plain flour

200 gr. fine oats

2/3 cup sugar

70 gr. melted butter

3 eggs

vanilla extract

2 tsp.baking powder

8 ripe apricots

16 muffin  cases

a couple tbsp. brown sugar



This is a quick and easy one.

In a bowl whisk the eggs together with the sugar, add the vanilla, butter and the rest of the dry ingredients.

If the batter seems too dry pour a splash of milk in it.It should not be perfect looking it is not the goal.

Preheat the oven on 175 C.

Wash the apricots and divide them in half.

Put each half in a muffin case the inside facing you.Sprinkle little brown sugar on in.

Pour in the cases with an ice-cream scoop the batter, try not to fill them completely.


Toss in the oven for 25 minutes or until a toothpick inserted comes out clean.

Let the muffins cool on a rack.


They are good for unto four days thanks to the apricot, it keeps them moist.



So after I have sinned and made the Latinos eat diet food, now I think anyone can divert.

It`s not so bad as one can think, it`s still a sweet treat but not so sweet.


So enough of my rambling I`ll let you be.

Cheers for now.

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