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Mini Apricot Muffins Stuffed with Caronzola
2013-08-06
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
Saputo
0
0
0
0
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
18
servings
0:30
Preparation
0:12
COOKING
0:42
TOTAL TIME
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
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
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