Try this O'Keeffe-inspired recipe for apricot muffins (from The Art of Eating, April 2017). Photograph by Douglas Merriam.
1/4 cup dried apricots
1 cups whole wheat flour
1/4 cup raw wheat germ
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup pecans, roughly chopped
1 egg
1 cup yogurt
2 tablespoons honey, or to taste
1/4 cup oil
Makes 1 dozen muffins
INSTRUCTIONS
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Cover the dried apricots with boiling water. Let stand at least 30 minutes.
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Meanwhile, combine the flour, wheat germ, baking powder, salt, and pecans in a large mixing bowl.
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In a smaller bowl, beat the egg, then add the yogurt, honey, and oil. When the apricots are soft, roughly chop them.
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Add the wet ingredients and the chopped apricots to the dry ingredients. Mix only until slightly blended.
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Preheat the oven to 400°. Grease a muffin tin and pour the batter so that each cup is half full. 6. Bake muffins for 20–25 minutes, or until browned. Serve with butter and fruit preserves, if desired.