Apricot and Almond Muffins
Makes 12 standard muffins
 
Ingredients
Batter:

• 1 cup flour
• 1 cup almond flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/4 cup sugar
• 1/4 cup plus 1 tbs. plain yogurt
• 1/3 cup chopped dried apricots (I used Made in Nature Organic Dried Apricots)
• 2 eggs at room temperature
• 1/4 cup almond milk at room temperature
• 1/2 cup vegetable oil
• 1/2 teaspoon vanilla extract

Almond sugar topping:

• 2 tbs. butter
• 3 tbs. chopped almonds
• 1/4 cup sugar

Directions:

1. Preheat oven to 325°F and line muffin tin with liners.
2. In a large bowl mix flours, baking powder, baking soda, salt and sugar.
3. Using a blender, food processor, or immersion blender, blend chopped apricots, yogurt, milk, vanilla, and eggs until pourable. You want most of the apricots to be incorporated into the liquids though some small chunks are okay.
4. Add apricot mixture and oil to dry ingredients and mix until well combined. Allow to the batter to sit for five minutes prior to filling muffin tin.
5. In the mean time, combine butter, chopped almond and 1/4 cup sugar in a small saucepan.
6. Heat on low heat until butter is melted and sugar crumbs coat almonds. The crumble will be course.
7. Fill muffin cups 2/3 full with batter and top with a teaspoon or two of the nut crumble.
8. Bake at 325°F 16 – 18 minutes or until edges are golden brown. 

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