Apricot Ginger Muffins

*adapted from Good to the Grain

What you will need:

Butter for the tins

2 tablespoons fresh grated ginger

Apricot Topping:

1 large Apricot ripe but firm

1 tablespoon unsalted butter

1 tablespoon honey

Dry Mix:

1 cup oat flour

3/4 cup all-purpose flour

1/2 cup whole wheat flour

1/4 cup sugar

1/4 cup brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon sea salt

Wet Mix:

3/4 stick unsalted butter, melted and cooled slightly

3/4 cup milk

1/2 cup sour cream

1 egg

1. Place rack in the middle of the oven and preheat to 325 degrees.  Rub muffin tins with butter until coated.

2. For the topping, halve the apricot, remove pit, and slice into 18 pieces.  Add the butter, honey, and 1 teaspoon grated ginger to a  skillet.  Place skillet over a medium flame to melt the mixture, please stir to combine.  Cook the syrup until it begins to bubble, about 2 minutes.  Add the apricots, toss the pan to coat them with the syrup, and heat up for another 2 minutes till they soften.  Set aside.

3. Sift the dry ingredients into a large bowl, tossing out any grain that does not make it through the sifter. In a separate bowl add the wet ingredients and the remainder of the grated ginger and whisk until thoroughly combined.  Then slowly add the wet mix to the dry ingredients and gently combine.

4. Scoop the batter into 9 muffin cups, using an ice cream scoop or small ladle.  The batter should be slightly mounded above the the edge.  Then lay one slice of apricot over each muffin and take a second one and tuck it partway into the batter.  Spoon the pan juices over the the apricots.

5. Bake for 24 to 28 minutes, rotating the pans halfway through.  The muffins are ready to come out when they smell nutty, their bottoms are golden in color, and the edges of the apricots are caramelized.

Enjoy!