A celebration of delicate summer flavors, that’s what this recipe is. Warm days are not just about action and mobility, busy schedules and social engagements. Our summer tables don’t need to solely display an array of spicy dishes and cold desserts. The days following the solstice mark the beginning of the sun’s decline into the darker side of the year. These last sunny August days represent the prefect time to plan for the coming of the colder seasons, with its slowness and hibernation. We harvest and preserve some of the most flavorsome herbs, fruits, and vegetables that have been growing abundantly in our green gardens these past weeks. Some of these plants speak to me, inspiring some combinations that I have never tried before. Here is one: apricot and basil. Pushing the boundaries of my kitchen alchemy day in and day out.
Prep Time: 20-25 min | Bake Time: 22-25 min | Makes: 8 | Difficulty Level: ♦♦♦ – Intermediate
the batter
- 1 1/2 cups all purpose flour
- 1/2 cup dark rye flour
- 2/3 cup granulated white sugar
- 2/3 cup aquafaba (chickpea brine)
- 1/3 cup sunflower seed oil
- 1/3 cup milk, plant-based
- 2 tsp baking powder
- ½ tsp apple cider vinegar
- 1 cup dried apricots, whole
- 1 cup fresh basil leaves
some preparation
Plump a heaping cup of dry apricots in warm water for about 15-20 minutes. When they feel soft to the touch, but not soft to the point of disintegrating when baked, squeeze out the excess water. On a cutting board, chop the apricots finely and set aside.
Gently rinse the basil leaves under cold water and pat dry on a clean tea towel. On a cutting board, chop the leaves finely and set aside.
Line a muffin tin with 8 paper or silicon muffin liners. Set aside.
Preheat the oven to 365º F.
On to the batter
Sift the flours into a large mixing bowl. Sprinkle the chopped basil leaves over the flour mix and, with the help of a wooden spoon, mix gently until the herb is thoroughly distributed.
In a separate bowl, combine the sunflower seed oil, aquafaba, plant-based milk (like soy or oat), and the sugar. With a whisk, mix the wet ingredients into the flours, add in the chopped apricots, and mix again until all ingredients are incorporated.
Put the baking powder into a small bowl and drizzle the apple cider vinegar over the top. The mixture will fizz as the alkaline and acidic substances come into contact. With the whisk, fold the fizzing raising agent into the batter until incorporated. Don’t overmix.
Immediately after adding the fizzing raising agent (I say immediately because we kickstarted the leavening action by combining the baking powder and vinegar), equally fill the 8 liners with the batter. Sprinkle 1 tsp of white granulated sugar over the top and bake for 22-25 minutes.
Extras and Tips
I know that the 365º F oven temperature sounds WEIRD, top put it mildly, but it just is the optimal heat for these muffins, so that they come out with a golden-brown sugar-crusted top and a crumbly interior.
And yes, plumping the fruit makes all the difference, not just in muffin texture, but also in pulling through a well-rounded and rich apricot flavor ion the finished product. If you have time to spare, please do soak the apricots in warm water. I have executed this recipe with and without pre-soaking, and I firmly support the soaking alternative.
As for the plant-based milk, I find that soy or oat work best with this mix.
