Hello There!

If you need something new in your life, follow along with me on this blog, Create & Change. Together for 365 days, we will take tiny steps to make something new. As you move along, report back along the way. 

Does creating everyday make change in your life?

Day 68 - Irish Apricot.

Day 68 - Irish Apricot.

Day 68 - Top of the morning to ya! With St. Patrick's Day right around the corner, who is ready to prep for the day full of rainbows, leprechauns and pots of gold? Me! Me! Me! I think I mentioned in an earlier post, holidays are a big deal around here in our house. It doesn't matter if it's Flag Day or National Donut day. If it's a holiday it's going to be celebrated.

Has anyone tried Irish Soda bread? Well, it is delicious. It's the kind of bread that is hard to stop eating. Slather it with butter and it's four leaf clover good. Also, it's a quick bread so, no yeast, no problem. I have always purchased a loaf of Irish Soda Bread. Today, I made space in my schedule, pulled out the old mixer and made Irish Soda Bread recipe with a new twist.

Today's project is to create the Irish Soda Bread Apricot Muffins below or dig up a recipe that is always on the "I'll try it one day list." Make space in the schedule and get baking.

Irish Soda Bread Apricot Muffins 

Makes approximately 15 regular sized muffins

  • 3 cups all purpose flour
  • 1 cup self-rising flour
  • 4 tablespoons sugar
  • 1 teaspoon salt
  • 4 tablespoons cold, salted butter cubed into 1/2 dice pieces
  • 1  3/4 cup cold buttermilk, shaken
  • 1 large egg beaten
  • 2 teaspoons grated lemon zest
  • 1 cup dried apricots finely chopped (1 tablespoon all purpose flour needed)

Preheat the oven to 375 degrees. Place 15 cupcake liners into two (2) regular sized muffin pans.

Add the flour, self-rising flour, sugar and salt in and electric mixer bowl with a whisk attachment. Turn the mixer on low and mix ingredients. Add the butter and mix until combined.

In a bowl or measuring cup, add the buttermilk, egg & lemon zest. Whisk ingredients together. Slowly add the wet mixture to the dry mixture and mix on low till combined.

Place the apricots in a bowl and sprinkle with one (1) tablespoon flour. Stir the apricots into the dough.

Using an ice cream scoop, dish out level dough balls into the cupcake liners. Place the pans in the oven and bake for 22-24 minutes. The muffins are done when a tester comes out clean.

Cool muffins on a wire rack. Serve warm with butter. Best eaten day of.


What do you think of these Irish Soda Bread Apricot Muffins? My taste buds say they are delicious but might need some extra spice. Let me know how your recipe turns out and what it was like to create something new. Now, I gotta go see if I can catch a leprechaun! See you tomorrow.

Day 69 - Lady Of The Ring.

Day 69 - Lady Of The Ring.

Day 67 - Garden Polish. Failed!

Day 67 - Garden Polish. Failed!