When I visited my parents for Easter, we began brainstorming about this summer’s family vacation. After last year’s whirlwind sightseeing tour of France, a relaxing trip sounded pretty appealing. I grew up spending a week on Kauai nearly every other summer, and because it’s been a few years since we laid out on those warm sandy beaches and snorkeled in that cool blue ocean, we all decided to make time to go.
I drove back home with thoughts of tropical flowers and fish swimming through my head. The chilly rain last week nearly washed them away, but the visions returned once the sun started shining again a few days ago. As the temperatures rose, my excitement grew, and it threatened to burst out into baking. I couldn’t help but give in, and a batch of muffins with hints of paradise soon appeared. Now, only how many more months until we go?…
Coconut Apricot Muffins
Mine turned out a little on the short and squat side, but they still tasted delicious! They’re best eaten the day of, but they’ll keep for a few days in a sealed container.
1 c. flour
¾ tsp baking powder
¼ tsp salt
1 egg (or 2 egg whites)
½ c. milk
½ tsp canola oil
1 tsp coconut extract
3 tbsp + ½ tsp sugar
¼ c. diced dried apricots (about 6-8)
- Preheat the oven to 350° and lightly coat 6 muffin cups with nonstick cooking spray. Set aside.
- In a medium bowl, whisk together the four, baking powder, and salt. In a large bowl, whisk the egg, milk, oil, coconut extract, and 3 tbsp sugar. Stir the flour mixture into the milk mixture, and fold in the apricots.
- Evenly distribute the batter between the prepared muffin cups, and sprinkle the top of each with a pinch of the remaining sugar. Bake for 25-28 min or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 min before turning out onto a wire rack to cool completely.