Apricot and pecan muffins recipe

Ingredients

• Cooking oil spray
• 1½ cups whole grain pastry flour
• 1¼ cups organic soy flour
• 2½ teaspoons gluten-free baking powder
• ½ teaspoons sea salt
• ½ teaspoons ground nutmeg
• ½ cup toasted pecans (chopped)
• ½ cup canola oil
• ½ cup apricot fruit spread
• 2 large organic eggs (lightly beaten)
• 1½ teaspoons vanilla extract
• ¼ cup organic sugar

1. Preheat the main oven to 375 degrees F. Lightly mist a 12 cup muffin tray with cooking spray.
2. In a large mixing bowl, whisk the whole grain pastry flour along with the soy flour, baking powder, sea salt, nutmeg and chopped pecans.
3. In smaller bowl, combine the canola oil, apricot fruit spread, beaten eggs, vanilla extract and organic sugar. Stir to combine and add to the flour mixture. Stir until just moist. Take care not to over mix.
4. Spoon the mixture into the muffin cups to ¾ full.
5. Transfer to the oven for between 12-15 minutes, or until a cocktail stick inserted in the middle of the muffins comes out clean.