Apricot Muffins …
Author: 
 
Ingredients …
  • 2 ½ cups (2 x 200g packets) chopped dried apricots
  • 4 ½ cups self-raising flour (I used gluten free)
  • ¾ cup castor sugar
  • 190g butter
  • ¾ cup milk (I used light milk)
  • 3 eggs, lightly beaten
Method …
  1. Place apricots in a small bowl and cover with boiling water. Leave to stand for 30 minutes and then drain well. Preheat oven to 200C and spray muffin trays with cooking spray.
  2. Sift self-raising flour and sugar into a large bowl. Add butter and rub in with fingertips until mixture is crumbly and even.
  3. Add well-drained apricots to the flour/sugar/butter mixture and mix through.
  4. Combine milk and eggs in a jug and stir. Add to flour mixture and mix with a spoon until ingredients are just combined, being careful not to over mix. The mixture should be lumpy and course.
  5. Drop heaped spoonfuls of mixture into a well-greased muffin pan. Bake in a moderately hot oven set at 200C for 15 minutes.
  6. Once cooked, turn muffins from trays onto wire racks to cool.
  7. Makes approximately 24 muffins.
Recipe by Mrs Organised at http://www.mrsorganised.com.au/2014/04/28/apricot-muffins/