Apricot and raspberry muffins
Serves: Makes 12
INGREDIENTS
3 cups flour
2 tblsp baking powder
½ tsp salt
½ cup caster sugar
1¼ cups milk
2 eggs
1 tsp vanilla essence
½ cup apricot jam
100 grams butter, melted, cooled
1½ cups raspberries (fresh or frozen)
¼ cup flaked almonds (optional)
2 tblsp baking powder
½ tsp salt
½ cup caster sugar
1¼ cups milk
2 eggs
1 tsp vanilla essence
½ cup apricot jam
100 grams butter, melted, cooled
1½ cups raspberries (fresh or frozen)
¼ cup flaked almonds (optional)
Sharp-tasting raspberries give these muffins a piquancy.
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METHOD
1. Sift the flour, baking powder, salt and caster sugar into a large bowl and make a well in the centre.
2. Mix together the milk, eggs, vanilla essence and apricot jam. Fold into the flour with the cooled melted butter and raspberries.
3. Divide evenly between 12 well-greased muffin tins. Sprinkle over the almonds if using.
4. Bake at 220°C for 20 minutes until well golden and cooked.
COOKS TIPS
- If you have very thick apricot jam you may need to add a further ¼ cup milk to form a soft muffin batter.There are no comments for this recipe. You can leave a comment below.
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