Gluten-Free Apricot-Walnut Muffins

• Butter to grease the pan
• 350 grams gluten-free flour mix a little over 3 cups, purchased or homemade see recipe
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 180 grams dark brown sugar (about 1 cup)
• 1 teaspoon kosher salt
• 2 large eggs, at room temperature
• 1 1/4 cups buttermilk, at room temperature
• 1/2 cup grapeseed or coconut oil
• 40 grams chopped dried apricots (about 1/3 cup)
• 40 grams toasted chopped walnuts (about 1/3 cup)

1. Heat the oven to 350 degrees, with a rack in the middle.
2. Grease a muffin tin.
3. Whisk together flour, baking soda, baking powder, sugar and salt.
4. In a separate bowl, whisk together the eggs, buttermilk and oil until well combined; add to the dry ingredients, using a rubber spatula to mix until the batter is almost fully incorporated.
5. Add the apricots and walnuts and mix until all traces of flour are gone.
6. Fill muffin tins 3/4 full.
7. Bake until golden brown, the top is firm to the touch, and a toothpick comes out clean, about 30 minutes.
8. Turn the tin around halfway through.
9. Cool on a rack for 15 minutes.
10. Run a knife along the edges of the muffins and unmold.
11. Finish cooling muffins on a rack.

butter, flour, baking soda, baking powder, brown sugar, kosher salt, eggs, buttermilk, coconut oil, walnuts

Taken from cooking.nytimes.com/recipes/1013626 (may not work)