Serves: 5
Total Calories: 622
Yield: 12 Muffins

DRY INGREDIENTS
1 cup unbleached flour
1/2 cup whole wheat flour
1/2 cup brown rice flour
1/2 cup light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
WET INGREDIENTS
1 1/4 cups milk
1/4 cup canola oil
1 large egg
2 teaspoons grated orange peel
GOODIES
1 cup dried apricot chopped
1/2 cup flaked coconut
1 (16-ounce) can apricot packed in fruit juice well drained
TOPPING
1/4 cup all fruit jam
1/2 cup flaked coconut

1. Preheat the oven to 375°F.

2. Sift the dry ingredients together in a large bowl. Add the dried apricots and coconut and toss to coat.

3. Purée the canned apricots in a food processor or blender to yield about 1 cup. Add the wet ingredients and pulse to blend. (You can also use a fork or potato ricer to mash the peaches, and then blend in the wet ingredients by hand.)

4. Pour the wet mixture into the dry mixture. Stir just until mixed. Do not overstir.

5. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top.

6. Bake for 15 to 20 minutes.

7. Cool the muffins at least 10 minutes before removing from the tin. When they have further cooled to room temperature, spread a teaspoon of apricot preserves on top of each and sprinkle with a large pinch of coconut.

Nutritional Facts:

Serves: 5
Total Calories: 622
Calories from Fat: 185

More Recipes from the The Complete Muffin Cookbook Cookbook:
Almond Delight Muffins
Apple-Walnut Crumble Muffins
Apple-iscious Apple Spice Muffins
Apricot-Sesame Muffins
Crazy About Nuts and Seeds
Carrot Conglomeration Muffins
Chai Muffins
Citrus-Poppy Seed Muffins
Cracked-Up Wheat Muffins
Dad's Summer Squash Muffins
Far East Muffins
Lemon Pecan Muffins
Mango with Crystallized Ginger Muffins
Mom's Applesauce Muffins
Orange Cardamom Muffins
Peachy Peach Muffins
Prune Spice Muffins
Seven-Factors-of-Enlightenment Muffins
Spice Muffins with Vanilla Cream Cheese Icing
Triple-Apricot Ambrosia Muffins
Tropical Fruit Muffins