Mini Apricot Muffins Stuffed with Caronzola
| Preparation: | 30 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 12 min |
| Total: | 42 min |
servings
Recipe ingredients
- 250 mL (1 cup) all purpose flour
- 45 mL (3 Tbsp.) brown sugar
- 8 mL (1/2 tsp.) baking powder
- Pinch salt
- 30 mL (2 Tbsp.) canola oil
- 1 large egg
- 125 mL (1/2 cup) orange juice
- 1 mL (1/4 tsp.) grated orange zest
- 125 mL (1/2 cup) chopped dried apricots
- 1/2 Caronzola cheese, cut into 18 roughly equal pieces
- 18 pecan halves
Preparation
Preheat the oven to 180˚C (350˚F).
Prepare the muffin tins either by greasing and flouring them, or using a non-stick cooking spray.
In a mixing bowl, combine the flour, brown sugar, baking powder and salt. Mix well.
In a second bowl, combine the oil, egg, orange juice, zest and apricots. Mix well.
Add the liquid to the dry ingredients and mix just until incorporated.
Drop a small spoonful of the mixture into each muffin tin, filling to just below the top of the tin. Bake the muffins for 6 minutes, rotate the tins, and bake another 6 minutes until golden brown.
Allow the muffins to cool slightly, then unmold them. Cool to room temperature. Using a paring knife, cut on an angle through the top of each muffin and remove some of the centre. Fill each with a piece of Caronzola cheese and top with a pecan half. If you’re pressed for time, just cut some of the top off each muffin, add the cheese, and top with a pecan.
Serve immediately or cover and let sit unrefrigerated up to 4 hours.
Suggestion
If you love blue cheese, these muffins are for you. They’re perfect with a nice glass of red wine, and make a great addition to a Sunday brunch. Substitute chopped dried cranberries, dates, or figs for the apricots, and try your favourite cheddar instead of Caronzola. Once cooled, the muffins may be frozen for up to a month. Simply warm them in the oven before serving.All rights reserved © Saputo inc. 2010
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