Gluten Free Apricot Almond Muffins (adapted from Moosewood Cookbook)

DSC_01001 1/2 cups thinly sliced dried apricots
1 1/2 cups water
2 1/2 cups almond meal
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon sea salt
2 Tablespoons canola oil
1/2 cup honey
1 egg; beaten
1 teaspoon vanilla extract
1/2 -1 teaspoon orange rind

Place apricots and water in a medium sized saucepan and bring to a boil. Reduce heat and simmer for 10 minutes. Pour into medium sized bowl and allow to cool for 15 minutes. Mix together dry ingredients. Line muffin tins with parchment (or regular baking) paper cups. Preheat oven to 350. Stir the butter and honey into the cooled apricot mixture. Beat in the egg and vanilla. Add the dry ingredients and orange rind and mix minimally to combine well. Spoon into lined muffin tins. Bake 25 minutes. (Moosewood Cookbook lists this as a bread. If making a loaf butter the pan, bake for 1 1/2 hours, let cool for 10 minutes, rap the pan firmly on sides and bottom a few times to loosen and cool at least 15 minutes before slicing.)

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