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  • Writer's pictureLeigh

Low Sugar, High Taste Small Batch Apricot-Peach Preserves Muffins

The recipe for these muffins dates back to the World War II era when sugar was rationed. I've changed the recipe a bit to account for modern tastes and supplies, but the key ingredient--fruit preserves--remains. During the war era, homemade preserves usually were available when white sugar wasn't. That was because the sugar used to make the preserves wasn't rationed in the same way that "castor" sugar was. Housewives then used the preserves to sweeten their muffins. In the recipe I'm offering you today, I use apricot-peach preserves, but you could certainly use whatever flavor you like and have on hand. The muffins are soft, gently spiced, and have extra nutrition and texture from the addition of oats to the batter. The recipe makes six to ten muffins, depending on the size of your pans. I bake the batter in a scone pan--a round pan with triangular indentations--which gives me eight large, wedge-shaped muffins. Whatever pan you choose to use, you'll end up with a small batch of great-tasting muffins.

Low Sugar, High Taste Small Batch Apricot-Peach Preserves Muffins

Small Batch Apricot-Peach Preserves Muffins -- Makes 6-10

1 egg

1/3 cup of canola oil

1/3 cup of buttermilk

1/2 cup of apricot-peach or other preserves

2 tablespoons of brown sugar

1/2 cup of quick oats

1 cup of flour

1 teaspoon of baking powder

1/4 teaspoon of baking soda

1/4 teaspoon of salt

1/2 teaspoon of cinnamon

1 tablespoon of sugar

1/4 cup of sliced almonds

Preheat the oven to 350 degrees and spritz a scone pan or dish with non-stick cooking spray (or use a traditional muffin pan or pans). In a large bowl, whisk together the egg, oil, buttermilk, preserves, and brown sugar until they are thoroughly combined. Stir in the the oats, flour, baking powder, baking soda, salt, and cinnamon just until combined. Divide the batter among the eight wells of the scone pan. Sprinkle the top of the batter with the sugar and then the almonds. Bake the muffins for about 30 minutes or until golden brown and a pick inserted in a muffin comes out with no wet batter attached. Let the muffins cool in the pan for a few minutes before removing them to cool completely.

Use Your Scone Pan to Make a Small Batch of Apricot-Peach Preserves Muffins

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