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Spiced Apricot Muffins

Ingredients

  • 50g butter or Meadowlea margarine

  • ½ cup (110g) brown sugar, firmly packed

  • 1 egg

  • ¾ cup (110g) White Wings wholemeal self raising flour

  • ¾ cup (110g) White Wings plain flour

  • 1 teaspoon Aunty Mary or Excelsior baking powder

  • 1 teaspoon ground cinnamon

  • ½ teaspoon mixed spice

  • ½ cup (75g) chopped dried apricots

  • ½ teaspoon bicarbonate of soda

  • ¾ cup (185ml) milk

Method

1 Preheat oven to 200ºC. Line a 1/3 cup capacity muffin tin with 12 paper cases.
2 Using an electric mixer, beat butter or margarine and sugar in a bowl until creamy. Beat in egg.
3 Sift flours, baking powder, cinnamon and mixed spice into a separate bowl. Return husks from sifter to flour. Stir in apricots.
4 Dissolve bicarbonate of soda in milk.
5 Add dry ingredients and milk to creamed mixture. Gently stir until just combined. Spoon into paper cases. Bake 12-15 minutes or until cooked. Stand in pan for a few minutes before turning onto a wire rack.

Tips

  • To make blueberry muffins, replace apricots with 75g fresh or unthawed frozen blueberries.
  • To rewarm muffins, heat in microwave for a few seconds.
    • 10 minutes
    12 minutes
    12
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