Around the World in 80 Foods: South African Rooibos Chai Apricot Muffins

So, when it comes to all-things-Africa, I turn to my Dutch-Boer pal and archaeological wonder woman who pronounces her "th" s with the cutest Dutch/Africaans accent...Mona Van Ark; of fabled Kugan's Seret fame! (On a serious note, I would encourage all of my readers to research how you can donate to and support the vast numbers of South African farmers fleeing their homeland in the face of civil unrest and genocide. Many of these decent, hard working peoples have been granted assylum in Russia, but many others still face terrible dangers! For more information, here are a few links that you can read!   https://nationalvanguard.org/2017/11/south-africa-massive-protest-against-murders-of-white-farmers/  and   https://www.newsweek.com/white-farmer-killed-every-five-days-south-africa-authorities-do-nothing-851470  ) Enjoy the recipe below from her family's farm on the high veldt!

1 lg handful dried apricots, chopped

1 cup boiling water

3 Stash Red Dragon Spice Chai tea bags

1 1/2 cups whole wheat flour

1/2 cup white flour

1/2 cup packed brown sugar

1 tsp. salt

1 1/2 tsp. baking powder

1/2 cup rolled oats or quick oats

1 cup apricot nectar (which is basically a puree/smoothie or really nice, thick, yummy juice!)

3-4 Tbsp. butter (melted)

2 eggs

butter for greasing

Combine all of the dry ingredients together in a bowl. In a separate bowl, place the tea bags and pour boiling water over the top. If you want your apricots to be a little more juicy and tender, place them in the same bowl and let them soak up some of the tea. (Note: if you DO plump your apricots, you may have to add an extra splash of milk or tea when combining the dry and wet ingredients together!)

Measure the apricot nectar in a large glass measuring cup, add the eggs and whisk together, then add the butter. Form a well in the center of your dry ingredients and pour in the nectar/eggs. Stir lightly and then add the tea and apricots. (If you did NOT plump them in the tea, combine ALL of the wet ingredients, pour into the flour, add the chopped fruit and stir all together.) Stir til combined. Grease a 12-muffin pan and fill all the way to the top with batter (you can also use an extra 6-muffin tin if you do not want your muffins to be so big). Bake in a 350 degree oven for approximately 25-30 minutes. Enjoy!