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Mini Apricot Muffins Stuffed with Caronzola https://www.metro.ca/userfiles/image/recipes/muffins-farcis-caronzola-6745.jpg PT30M PT12M PT42M
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.
18
1 cup (250 mL) all purpose flour 3 Tbsp. (45 mL) brown sugar 1/2 tsp. (8 mL) baking powder Salt 2 Tbsp. (30 mL) canola oil 1 large egg 1/2 cup (125 mL) orange juice 1/4 tsp. (60 mL) grated orange zest 1/2 cup (125 mL) chopped dried apricots 0.500 caronzola cheese, cut into 18 roughly equal pieces 18 pecan halves
Mini Apricot Muffins Stuffed with Caronzola

Mini Apricot Muffins Stuffed with Caronzola

Rate this recipe
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18
servings
0:30
Preparation
0:12
COOKING
0:42
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 cup
    (250 mL)
    all purpose flour
  • 3 Tbsp.
    (45 mL)
    brown sugar
  • 1/2 tsp.
    (8 mL)
    baking powder

  • Salt
  • 2 Tbsp.
    (30 mL)
    canola oil
  • 1
    large egg
  • 1/2 cup
    (125 mL)
    orange juice
  • 1/4 tsp.
    (60 mL)
    grated orange zest
  • 1/2 cup
    (125 mL)
    chopped dried apricots
  • 0.500
    caronzola cheese, cut into 18 roughly equal pieces
  • 18
    pecan halves
Imprimer ma sélection

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.

Source : Saputo

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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