Apricot Muffins

A variation on our basic muffin recipe.

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Photo credit: Edmonds Mini Cookbook
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Prep Time: 30 mins Servings: Makes 12
  • ¾ cup Edmonds wholemeal flour

  • ¾ cup Edmonds standard flour

  • 1 tsp Edmonds baking powder

  • pinch of salt

  • ½ cup brown sugar

  • ½ cup dried apricots, chopped

  • 50g butter, melted

  • 1 egg

  • ½ tsp Edmonds baking soda

  • ¾ cup milk

  • 1. Preheat the oven to 200˚C and grease a standard 12-hole muffin tin.

  • 2. Sift together the flours, baking powder and salt and stir in the sugar and apricots.

  • 3. Mix together the melted butter and the egg and dissolve the soda in the milk.

  • 4. Tip both wet mixtures into the dry ingredients and mix quickly with a round-bladed table knife. Don’t over mix, just stir until everything is almost combined.

  • 5. Spoon the mixture into the prepared muffin tins and bake for 12 to 15 minutes until risen and golden. Cool on a rack.

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