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150g (6 oz.) dried apricots
Pre-heat oven to 180°C/350°F.
Place the apricots and apricot nectar in a small saucepan and simmer uncovered for 10 minutes.
Place the apricot mixture and chickpeas in a food processor and process until smooth. Set aside to cool.
Stir the eggs, milk, and melted butter into the chickpea mixture until all the ingredients are well combined.
Sift the flour into a large bowl; add the coconut and brown sugar.
Gradually stir the chickpea mixture into the flour and sugar mixture, and mix until all the ingredients are well combined.
Spoon the muffin mixture into 12 greased 1/2-cup muffin pans and bake for 20 to 25 minutes.
When cooked, remove the muffins from the oven and allow to stand in the pan for 5 minutes before turning them out onto a wire rack to cool, dust with icing sugar and serve (optional).
Poster's Notes:
In step 6, the recipe specified 12 1/2" muffin cups but then said that the recipe made 15 muffins, so you may find that there is enough mixture for 15 not 12 muffins. I've specified 12 for the sake of consistency.
Posted by Julie Welch
Nutritional Info Per Serving: N/A
1 cup apricot nectar
1 400g (14 oz.) can chickpeas/garbanzo beans, drained
2 eggs
1 cup low-fat milk
80g (4 oz.) butter, melted
2-1/2 cups self-raising flour
1/3 cup desiccated coconut
1 cup dark brown sugar
Icing sugar, for dusting (optional)
TIP: Use half whole meal self-raising flour to white to increase the fiber content.