Apricot Crunch Muffins
- ½ c chopped dried apricots
- ½ c water
- ½ c apricot jam
- Put these ingredients in a large pot and boil for five mins. Remove from heat and stir in
- 100g butter until it melts.
- Beat one egg and ½ c white sugar
- Then add ½ c milk and combine all the wet ingredients
- Add 2 cups flour
- 4 tsp baking powder and mix all ingredients until just combined.
Spoon into prepared muffin tins and sprinkle with raw sugar. Bake at 180C for 15-20 mins. Makes approx 12.