Gluten-free Apricot Muffins - Recipe

2 3/4 cups gluten-free all-purpose flour
3/4 cups confectioners/icing sugar
1 1/2 tbsp. baking powder
pinch of salt
2 lightly beaten eggs
4 tbsp. butter, melted
1 1/4 cups milk
1 tsp. vanilla extract
1 cup roughly chopped walnuts
1/2 cup chopped dried apricots

Preheat the oven to 400F. In a medium bowl, mix the flour, sugar, baking powder, and salt. In a large bowl, beat the eggs, butter, milk and vanilla. Add the dry ingredients to the wet ingredients and stir until nearly combined. Fold in the walnuts and apricots until evenly dispersed.  Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 30 minutes.

Makes approximately 12 muffins

*Serve these muffins warm with a cup of your favorite tea, such as an earl gray with vanilla, and enjoy this warm, fiber packed breakfast or brunch treat.*