buy a jar lifter. Don't mess around when it comes to a huge pot of boiling water.
if the fruit isn't quite ripe yet, leave for a full minute. Using a slotted spoon, remove from the boiling water and transfer directly to the ice water bath. Leave for about 30 seconds, then transfer to the paper towel to drain. Repeat with the remaining fruit. After blanching them, the skins will slide off very easily.
peeled and chopped apricots
peeled and chopped peaches
juice and zest of 2 lemons 2 tablespoons diced candied ginger
In a large bowl, place the brown sugar andlemon zest. It’s based on the Honey Vanilla Granola Clusters from Pure Vanilla, but made extra dreamy, all lemon-scented with a smattering of dried blueberries (one of my favorite flavor combinations ever, ever, ever)
2 Combine flour, baking powder, baking soda, salt and set aside. 3 In another bowl combine sugar, honey, eggs, yogurt, melted butter, andlemon zest. 4 Add dry ingredients to moist ingredients and mix until combined
Cream together the butter and sugar. Fold in the remaining flour with the blueberries and coconut. Add the eggs and creme fraiche with 1 tbsp of the flour. Transfer to 6 muffin cases and bake at 170 degrees C for about 20-30 minutes