Apricot Muffins
Ingredients
- 3 lbs + 7 oz ultra grain flour
- 2 lbs granulated sugar
- 1 1/2 tbsp Kosher salt
- 2 tbsp double-acting baking powder
- 1 tbsp baking soda
- 1 tbsp ground cinnamon
- 1/4 cup orange zest
- 1 lb + 12 oz frozen whole egg
- 3 cups vegetable oil
- 1 tbsp vanilla extract
- 12 oz cinnamon granola
- 1 #10 can diced apricot in extra light syrup
Instructions
- In a large bowl, sift together flour, sugar, salt, baking powder, baking soda and cinnamon.
- In another bowl beat eggs, oil, and vanilla: add zest. Stir in dry ingredients just until moistened.
- Add diced apricots that have been thoroughly drained and fold in to combine. Do not over mix or apricots will break apart. Scrape down sides of bowl making sure all is incorporated.
- Fill greased or paper-lined muffin cups using #8 scoop. Sprinkle tops with granola, gently pressing into batter top.
- Bake at 375°F for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out dry.
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