Apricot & Honey Muffins
Cooking Time: 35 minutes
Serves: makes 12 large muffins
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1. Preheat the oven to 200°C (gas mk 6, 400°F). Place the eggs, oil, honey, sugars and milk in a large mixing bowl and beat together.

2. In another bowl place the flours, salt and baking powder and mix thoroughly.

3. Chop the apricots into small pieces, and stir into the flour. Pour in the liquid, and mix together until just blended.

4. Line a muffin tray with paper muffin cases, and then fill each case to just below the top with the muffin mixture.

5. Sprinkle a little brown sugar over the tops of the muffins.

6. Bake the muffins for 20-25 minutes. They are cooked when a skewer inserted into one and then removed comes out clean (apart from any apricot!).

Use ripe but still firm apricots.
The muffins are best consumed the day of baking.

See Also: Recipes
  Blackberry & Apple Muffins
  Blueberry Muffins
  Chocolate Chip Muffins
See Also: Book Reviews
  Muffins, Scones & Breads by Australian Women's Weekly

Recipe Ingredients
300g Fresh Apricots
2 Eggs
250ml Milk
125ml Vegetable Oil
100g Granulated Sugar
100g Brown Sugar
200g Flour (plain)
200g Wholemeal Flour
4 teaspoons Baking Powder
1 teaspoon Salt
2 tablespoons Honey

Apricot & Honey Muffins

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