Ginger-Apricot Muffins
Ginger-Apricot Muffins In this recipe tiny pieces of spicy crystallized ginger are studded throughout a moist apricot-flavored batter.
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Ingredients
- 2 1/4 cups (11 1/2 oz./360 g) all-purpose flour
- 1 cup (8 oz./250 g) granulated sugar
- 1 Tbs. baking powder
- 1/4 tsp. fine sea salt
- 2/3 cup (5 fl. oz./160 ml) canola oil
- 1/2 cup (4 fl. oz./125 ml) whole milk
- 2 eggs
- 1/3 cup (3 fl. oz./80 ml) canned apricot nectar
- 1/2 cup (3 oz./90 g) finely chopped crystallized ginger
- 1/4 to 1/2 cup (2 1/2 to 5 oz./75 to 155 g) apricot preserves
- 2 Tbs. coarse sugar, such as turbinado
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