Nut Butter-Dried Apricot Muffins Recipe..makes a great handy breakfast

Organic, un-sulphured dried apricots

This is a great recipe and is totally global adaptable, may be also be made with tahini, sunflower seed butter and commercial dried apricots, prunes or any dried fruit..these are great with dates

these are sulphured dried apricots

This makes 6-12 muffins depending on size

1/2 cup whole wheat flour
1/4 cup all purpose flour
2tbsp raw wheatgerm
1/2 tsp sea salt
1/2 tsp baking soda

3tbsp nut butter
1tbsp butter
1/2 cup chopped dried apricots (I use kitchen scissors) then soak in, ( just covered) boiling water for 5 mins. drain and use in recipe

2tbps molasses (1 tbsp black treacle, 1tbsp honey, 1 tbsp agave syrup,  2 tbsp maple syrup)
1 large egg beaten
1/2 cup buttermilk at room temp
 OR 1/4 cup milk + 1/4 cup plain live yogurt (beat together and keep at room temp.)

1tbsp brown sugar
1/2tsp cinnamon/nutmeg/ground cardamon/ground coriander


preheat oven 400f middle shelf

In a medium bowl mix the first 5 ingredients together well, then "cut in the nut butter & butter using 2 knives or a pastry cutter, until "breadcrumbs".

Add the soaked dried apricots, and stir in.
Mix the buttermilk, egg and molasses and add all at once to the apricot mix and combine until just moistened do not beat as it will break up the apricots.

Spoon the mix into 8 oiled 2 1/2 inch muffin tins 
OR paper lined muffin tins and fill 3/4's full

Combine sugar and spice and sprinkle over the muffins.
Bake 15 mins or until the top springs back when pressed...12 mins for mini muffins.

Cool in tins and put on wire rack when cool enough to handle


Variations:

add any finely chopped nuts

use grated carrot and or zucchini in place of apricots.