Easy-to-make muffins with dried apricots, rich orange flavor and sunny saffron. Dense-and-moist textured.
Yield: 12 muffins
110 g/125 ml vegetable oil
300 ml plain non-sweet yogurt
140 g sugar
250 g flour
1 tablespoon orange zest (from 2 oranges)
15 saffron strands, ground
1/3 teaspoon salt
1/2 teaspoon bicarbonate of soda
1 tablespoon lemon juice
80 g dried apricots, chopped
sliced almonds for topping
- Preheat the oven to 180°C. Either grease or line muffin cups with paper liners.
- In a bowl, beat the eggs with oil and yogurt. Gradually whisk in sugar. Add the flour, ground saffron, orange zest, salt, soda with lemon juice. Stir in chopped apricots. Top with almond flakes. Bake until fragrant and toothpick inserted in center comes out clean, about 15 minutes. Let muffins cool in muffin cups for 5 minutes. Remove from cups and let cool longer on a wire rack.