Apricot Walnut Muffins

These muffins are a delicious combination of sweet tangy apricots and crunchy walnuts.  Great for breakfast or a make ahead snack to eat when you are on the go.  All done in 30 minutes!

Apricot Walnut Muffins

I love fruit additions to my muffins.  Today we are going to explore the area of dried fruit and use chopped dried apricots as the main star.  Add in a little crunch with some walnuts and this combo can't be beat for a late summer muffin.  I use all purpose flour in these but the addition of some whole wheat flour would be a great way to bring in some more nutty flavor and texture to the muffins.

All you need is 1 bowl to make these quick and easy muffins.  This recipe makes a small batch of 6 muffins, just enough to a breakfast or to snack on, but you can double it for a full serving of 12 muffins.  These muffins are so easy to make and are considered part of the "quick bread" baking category.  You'll have this done and baked in about 30 minutes.

Celebrate your late summer mornings with a fresh baked muffin.

Enjoy!

What Ingredients do I need?

• eggs

• milk

• canola oil

• vanilla extract

• all purpose flour

• sugar or sugar substitute

• baking powder

• salt

• dried apricots

• walnuts

Substitutions and Variations

• Use white whole wheat flour in place of the all purpose flour, or use 1/2 cup whole wheat flour and 1 cup all purpose flour

• Make mini muffins or small loaves instead

• Doing a Keto diet or want lower carb? Use an alternative sugar of you choice as a substitute. I like King Arthur's sugar alternative.

Kitchen Tips and Notes

• 1st rule of thumb when making muffins is "do not overmix" the batter.  You want it batter to just come together.  Little spots of flour is okay.

• To get high muffin tops turn your oven up to 400 degrees.

• Make sure you are using fresh baking powder.  To test put 1/2 teaspoon into 1/4 cup of boiling water.  If it bubbles, you are good.

• Double the recipe for 12 muffins.

• Muffins can be frozen individually and kept for 3 months.

• Fill the muffin tin almost to the top for nice big domed muffins.

More Muffins Recipes

Bakery Style Strawberry Banana Chunk Muffins

Lemon Poppyseed Double Berry Muffins

Raspberry Chocolate Chip Muffins

Honey Nectarine Muffins

Orange Poppyseed Muffins

Bakery Style Banana Nut Muffins

Simple Blueberry Muffins

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Apricot Walnut Muffins

Makes 6

1 egg
1/2 cup 2% milk
1/4 cup canola oil

1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1/2 cup sugar or sugar substitute
2 teaspoon baking powder
1/2 teaspoon salt

1/2 cup chopped dried apricots

1/3 cup chopped walnuts

 

Preheat oven to 400 degrees. Spray a 6 well muffin tin with non-stick cooking spray and set aside (or use cupcake liners). 

In a large bowl add the egg, milk, oil, and vanilla. Mix together using a whisk.

Add the flour, sugar, baking powder, and salt.   Stir just until combined.  Do not over mix.  Add in the chopped apricots and walnuts to the batter and fold in gently.  

Using a cookie scoop, add batter to a muffin tin to make 6 muffins.  Bake 18-20 minutes until golden brown. Remove from the oven and allow to cool 5-10 minutes in the tin. Remove from the pan and serve.

7 Easy Late Summer 30 Minute Meals

A collection of 30 minute meals that help beat the kitchen heat and easily get dinner on the table!

7 Easy Late Summer 30 Minute Meals

Summer is winding down and school is back in session which calls for busy schedules and the last of warm temperatures.  Why spend a lot of time in the kitchen when my collection of 7 Easy Late Summer 30 Minute Meals allow you to soak up the last days of summer.

A collection of beef, chicken and turkey in an array of sandwiches, salads, bowls, and grilled dishes will make it easy to pick the perfect meal and get dinner on the table in a flash to leave you time to enjoy the sunsets.

Enjoy!

1. Flank Steak with Chimichurri Sauce and Sweet Potatoes - A spectacular take on steak and potatoes.  Tender juicy grilled flank steak is doused with a homemade Chimichurri sauce that's a cinch to make.  Roasted Sweet potatoes make an excellent side dish.

2. Grilled Tuscan Chicken with Green Beans and Tomatoes - Bring the flavors of Italy to this quick marinaded chicken, grilled to perfection and accompanied by an easy flavorful side dish of tomatoes and green beans.  The perfect weeknight meal.

3.  Italian Chicken Cutlet Paninis - Crunchy chicken cutlets surrounded by juicy tomatoes and gooey mozzarella are doused with a basil mayo and tucked into toasted sourdough bread.  I call this panini heaven!  Serve it with my Green Bean, Tomato, and Avocado Salad.

4.  Summer Steak Salad - A classic steak salad with a robust vinaigrette takes this 30 minute summer meal up a notch!

5.  Greek Chicken Bowls - The definition of quick and easy, this Greek flavored Chicken bowl will transport you to the Greek Isles in 30 minutes!

6.  Island Turkey Salad - Dream of island breezes with this quick and easy to make grilled turkey salad.  It's filled with tropical flavors and so quick you can make it on a weeknight!

7.  Eggplant & Chicken Sandwiches - A riff on the classic dishes, Chicken Parmesan & Eggplant Parmesan, all rolled in to one sandwich.  Grilled Chicken and Eggplant are doused with tomato-basil sauce and gooey mozzarella cheese and served open face on a slice of crusty toasted Italian country loaf bread.  Yum!

It's still hot in Southern California, so stay tuned for more last summer meals that are quick and easy!

30 minute Meal: Eggplant & Chicken Sandwiches

A riff on the classic dishes, Chicken Parmesan & Eggplant Parmesan, all rolled in to one sandwich that will have dinner on the table in 30 minutes!

Eggplant & Chicken Sandwiches

Sandwiches are on the menu for tonight's 30 minute meal.  They are a great summer dish when the heat is scorching and you want something light to eat.  This is a variation of the classic Parmesan dishes of Chicken and Eggplant all rolled in to an open faced sandwich.

The flavors of Italy come together in this easy to make sandwich of pan fried chicken cutlets and eggplant topped with store bought tomato-basil sauce and melted mozzarella cheese.  Throw in some spinach and some crusty bread and you have the makings of one heck of a sandwich. 

For the bread I bought a round uncut loaf of Italian County bread.  I cut two long slices across the loaf and then cut each slice in half giving me four pretty large pieces that would fit the chicken cutlets.  Once toasted these became the base of my sandwich.  This sandwich is open faced, as it doesn't have bread on the top.  The ingredients sit on the bottom bread and you will need to use a knife and fork to eat this.  You can always top it with another piece should you choose.

I served this sandwich along side a simple garden salad.  This meal is perfect for any summer night and done in 30 minutes!

Enjoy!

What Ingredients do I need?

• thin sliced boneless skinless chicken breasts - you can buy thin sliced chicken or regular breasts that you can slice in half to make 2 thin breasts out of each one.

• eggplant - I bought small Chinese eggplant and sliced them in to long strips.  A globe or Italian eggplant will work by cutting 4 slices.

• Italian Country bread loaf or Sourdough loaf - I bought an uncut round loaf of country bread and sliced 2 long slices.  Then I cut each slice in half so I had four slices.  I made sure each slice would hold a piece of chicken and the eggplant without too much run off.

• baby spinach

• tomato basil pasta sauce - buy your favorite brand 

• shredded mozzarella - I bought a ball of whole mozzarella and shredded some.

Substitutions and Variations

• Bread:  Use a loaf or sandwich sized ciabatta bread. This would be delicious. Even slices of rosemary focaccia would be tasty.

• Chicken:  try breading the chicken in flour, eggs, and breadcrumbs instead of pan frying it.

• Prosciutto:  Try layering pieces of prosciutto instead of the chicken for a different spin.

Kitchen Tips and Notes

• Serve with a simple side salad of spinach, tomatoes, mixed greens, cucumber, and balsamic vinaigrette.

• If you have leftovers it's best to keep all the ingredients separate and placed in the refrigerator that way, building the sandwich when you are ready to eat it.

• Cutting the bread:  Use an Italian Country bread loaf or sourdough loaf - you want a round loaf that is uncut.  This allows you to control the thickness.  Since this is an open faced sandwich you want the bread slice to be a little on the thick side to hold all the ingredients.  I cut each long slice in half so I had four slices, making sure they were long enough so that the chicken wasn't bigger than the bread slice.

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Eggplant & Chicken Sandwiches

serves 4

Salt & pepper to taste 
4 thin sliced boneless skinless chicken breasts
3 Tablespoons olive oil
4 round slices of eggplant or multiple long slices of Chinese eggplant
4 slices of Italian County bread or sourdough (I used a large loaf and cut each long slice crosswise into 2 slices that would fit the chicken)
2 cups baby spinach
1/2 cup tomato basil pasta sauce
1/2 cup shredded mozzarella

Sprinkle salt & pepper on both sides of the chicken breasts.

In a large skillet over medium heat add 2 Tablespoons of oil.  Add chicken cutlets and cook 4-5 minutes per side until no long pink.  Remove from the skillet.  Heat remaining 1 Tablespoon of oil.  Turn heat up to medium high.  Add eggplant and cook, flipping once until tender, about 4-5 minutes per side.  

Toast 4 slices of bread. Top with spinach, chicken, sauce, eggplant, and mozzarella.  Place on a baking sheet and broil until heated through and the cheese has melted, about 3-4 minutes.