It's been such a busy week that it's taken me two days just to post this. I made the muffins on Sunday night and then ran outside on Monday morning while it was drizzling to take pictures. When I got to work I realized that I had forgotten to bring lunch and had nothing but muffins all day. It's a good thing these are relatively healthy or I would have felt even guiltier than I did.
I got the inspiration for these from a New York Times article that adapted them from glutenfreegirl. Basically, it's a really adaptable recipe. Mine has 3 times the apricots and walnuts and 1/3 the amount of sugar, another egg, plus different spices, and different flours. I have a feeling that this version is also a lot denser and more filling than the other ones.
There are a lot of ingredients in this one, but as long as you assemble everything beforehand, the rest goes by fairly quickly.
1 cup almond milk + a little extra
1 tsp apple cider vinegar
1 cup dried apricots
1 cup walnuts
1 tbsp agave nectar
1 cup brown rice flour
1 cup white rice flour
1/2 cup glutinous rice flour
1/2 cup almond flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 cup coconut palm sugar
3 large eggs
1/2 cup coconut oil
2 tbsp olive oil or grapeseed oil
Heat the oven to 350.
Make the "buttermilk" by adding 1 tsp apple cider vinegar to 1 cup of almond milk. Let this sit for about 10 minutes.
Blend the walnuts, apricots, and agave nectar in a food processor until a paste forms.
Stir the flours, baking powder, baking soda, sugar, and salt.
Whisk the eggs, the "buttermilk " and oil. The mixture will be clumpy; that's okay. Stir this into the flour mixture. Add the walnut-apricot paste and stir until well blended together. I usually have to add about two tbsp of almond milk to get the right consistency.
Bake for 30 minutes or until a toothpick comes out clean. Cool on a rack for about 15 minutes, then turn the silicone pan upside down to pop the muffins out onto a tray.
Makes 12 muffins.