Growing up, I looked forward to certain special aspects that summer brings. Aside from camping trips and county fairs, summer brought fresh fruit from my grandparents. By the box. My grandparents live in the heart of Washington’s orchard country, and if they don’t have too much fruit falling from their own trees, they somehow acquire a box (or several) somewhere else. Usually, we’d get apples and perhaps peaches or plums.
A recent visit home found a box of apricots nestled in the back refrigerator. It was no surprise that they came from my grandpa’s tree. After gobbling up several for a snack, I had to take a few with me. Somehow, they found their way into the healthiest (and tastiest) of breakfasts. Usually, muffins are an autumn-breakfast thing around here. But with this fruit just waiting to be baked (and going-limp carrots wanting to be consumed), I managed to change it up a little.
If you can find any last apricots before they’re all gone for the season, please do try to acquire them, and eat them slowly, savoring the last few days (or is it weeks?) that summer has left to offer!
Apricot-Carrot Muffins 3/4 cup whole wheat flour 3/4 cup oats 1/4 cup all-purpose flour 1/4 cup oat flour 1/2 cup brown sugar 1 large egg 1 cup diced fresh apricot 1 cup grated carrots 2 tsp. baking powder 1/2 tsp. salt 1 Tbs. vegetable oil 3/4 cup milk 1. Make oat flour by grinding oats in a food processor until fine. 2. Dice apricots and grate carrots. 3. Bring together flours, oats, baking powder, salt and sugar in a large bowl. Make a well in center and set aside. 4. In a separate bowl, whisk together egg, oil, and milk. Pour into flour mixture. Give the bowl a couple of turns with a spoon and then stir in carrots and apricots. Only stir until mixture is just incorporated. 5. Spoon into muffin tins. 6. Bake at 400 degrees F. for approximately 20 minutes or until golden and insides are set. 7. Enjoy fresh from the oven!!