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
haikuveg 