Today we're baking Orange, Apricot and Pecan Muffins. They are like a burst of California sunshine in every mouthful and the whole house smells yummy when they're in the oven. The recipe has been adapted from one I found in the cookbook The Best of the Best and More. Enjoy!!
Orange, Apricot and Pecan Muffins
Makes 12 small or 6 large muffins.
Turn on the oven to 375F (190C)
Get out your blender (yes, your blender).
1 large orange - cut into 8 wedges and then cut wedges in half; leave rind on.
1/2 cup orange juice
1/4 cup oil
1 1/2 cups flour
3/4 cup sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 cup dried apricots, chopped (you can substitute raisins or dried cranberries)
1/2 cup pecans, chopped (any nuts works)
In the blender, add the cut-up orange, juice, egg, and oil. Blend until a wee bit chunky -- or smooth if you prefer (I like the chunks). Then add the flour, sugar, baking powder, baking soda, and salt. Blend. Add fruit and nuts. Mix together.
Spoon into greased muffin tins and bake for 15 - 20 minutes.