The sweetness of apricots and the earthiness of 100% rye flour complement each other, especially when accompanied by molasses, cardamom and espresso powder in this Apricot Rye Muffin or Bread recipe. Rye flour contains a low amount of gluten compared to wheat based flour so in order to enhance binding, the batter is mixed for 1 minute to allow the starches in the flour to become activated. The pectin in the apricot preserves also acts wonderfully as a binder in these vegan muffins.
¾ cup non-dairy milk 1 teaspoon apple cider vinegar
2 ¼ cups rye flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
½ cup sugar
½ cup canola oil
1 Tablespoon molasses
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon vanilla extract
½ teaspoon cardamom
½ teaspoon espresso powder
1 cup apricot preserves
12 dried apricots
Preheat oven to 325F (163C). In a medium bowl, whisk together non-dairy milk and apple cider vinegar. Let sit for 10 minutes so the non-dairy milk curdles.
In a large mixing bowl whisk together the rye flour, baking powder and baking soda. Set aside.
In a medium mixing bowl whisk together the sugar, canola oil, molasses, cinnamon, salt, vanilla extract, cardamom and espresso powder until well incorporated.
Pour the wet ingredients into the bowl containing the dry ingredients and mix with an electric mixer for 1 minute. Now add the apricot preserves mix for an additional 30 seconds.
To Make Muffins
Line a muffin pan with cupcake liners. Pour the batter into the muffin pan making sure the dough is filled up to the top of the pan and domed. Top each muffin with a dried apricot. Bake for 20 to 25 minutes or until an inserted toothpick comes out clean. Makes 6 to 8 muffins.
To Make Bread
Pour the batter into a lightly oiled 8 x 4 inch loaf pan. Top the loaf with 2 rows of 6 dried apricots. Bake for 55 minutes to 1 hour or until an inserted toothpick comes out clean.