The other day I had a lemon that was nearly past its prime and a container of yogurt about to expire. I thought about making lemon poppy seed muffins, but I was all out of poppy seeds. However, I had recently bought some dried apricots. This is what I came up with:
Lemon Apricot Yogurt Loaf
1/2 cup vegetable oil
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1 cup sugar
3 large eggs
1/2 teaspoon vanilla extract
1 cup plain yogurt
1 tablespoon grated lemon zest
juice of one lemon
1 cup diced dry apricots
Preheat oven to 350 degrees. Grease and flour 8-1/2” x 4-1/2” loaf pan.
Sift together flour, baking powder, and salt. Take about 1 tablespoon of mixture and toss in apricots. Set dry ingredients and coated apricots aside.
Beat sugar and oil together for about 3 minutes. Beat in eggs until creamy. Add yogurt, vanilla, lemon zest and lemon juice and continue beating until blended.
Add dry ingredients to wet ingredients, beating together on medium speed until blended. Fold in apricots.
Pour into pan and bake 55-60 minutes or until toothpick inserted in center comes out clean. Place on wire rack to cool for about 20 minutes, then remove from pan to cool the rest of the way.