Apricot and almond-polenta muffins from The Violet Bakery Cookbook (page 18) by Claire Ptak

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Notes about this recipe

  • MsMonsoon on June 23, 2022

    These looked just like the photo in the book, rustic with dark and light bits. An interesting wheat-free muffin, perhaps a bit too sweet and dry. I probably overbaked. I used about 11 or 12 apricots but I'll increase that and make sure to pack each muffin with apricot pieces next time for more moisture and tartness, and I might use less sugar next time. (Ptak says to use almond paste that is at least 60% almonds. My King Arthur almond paste recipe is only 50% almond, 50% confectioners sugar by weight, so mine is likely sweeter than her recommendation.) This is a great way to use up a dozen or more ugly or too-mushy apricots! And I like that she says they keep for 4 days tightly covered.

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