1 1/2 cup (375 ml) dried apricots, dried cranberries, or raisins, as desired
1 1/2 cup (375 ml) boiling water
1/2 cup (125 ml) milk
1 teaspoon (5 ml) orange zest (from 1/3 of an orange)
1/2 cup (125 ml) vegetable oil
2 eggs
1 teaspoon (5 ml) baking powder
1 teaspoon (5 ml) baking soda
1/2 teaspoon (2.5 ml) salt
Preparation
Grease the muffin pans.
Place the rack in the center of the oven and preheat the oven to 350°F (180°C).
In a small bowl, combine the water and dried fruit, let the fruit absorb the water for 15 minutes, then, using a food processor, purée the fruit and the remaining water.
In a bowl, combine the milk, fruit purée, orange zest, and sugar.
Add the eggs and oil, and mix until the mixture is homogeneous.
Add the flours, baking powder, baking soda, and salt to the fruit mixture, and mix until the mixture is homogeneous.
Fill the muffin pans, making sure not to overfill them.
Bake for 25 minutes, or until the muffins are a nice golden color and are firm to the touch.
