sourdough apricot muffins

use the apricot

juice in the batter and the

apricots on top

24 servings, 112 calories

1 c rye or wheat chef, 1/2 t yeast, 1 can apricots in juice, 1 t kosher salt, 1 T vanilla, 2 T olive oil, 4.5 c rye flour, 1 c lukewarm unsweetened vanilla almond milk

mix all (including apricot juice) but apricots, spoon into silpat muffin tins, top with apricots, rest in sun 1 hour; 350 F, 25 minutes

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