Apricot/Raisin Muffins With Cashew Top

12
Servings
20m
Prep Time
30m
Cook Time
50m
Ready In


"a special muffin - a delightful mix of flavours with crunchy top"

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (108.3 g)
  • Calories 272.5
  • Total Fat - 11.2 g
  • Saturated Fat - 5.6 g
  • Cholesterol - 34.5 mg
  • Sodium - 330.4 mg
  • Total Carbohydrate - 41.2 g
  • Dietary Fiber - 2.2 g
  • Sugars - 16.4 g
  • Protein - 4.3 g
  • Calcium - 69.6 mg
  • Iron - 1.2 mg
  • Vitamin C - 9.8 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 400°F. Whisk together water and instant powdered milk; set aside.

Step 2

Cream butter, sugar and egg together, until smooth; add reconstituted milk, lemon zest and juice, mix thoroughly.

Step 3

In another bowl combine flour, baking powder, baking soda, salt, coriander, raisins and apricots; mix well. Make a well in the middle of the dry ingredients; pour wet ingredients into the well; stir just enough to moisten, batter should be lumpy.

Step 4

Either spray a 12 cup muffin tin with veggie spray or place a cupcake paper in each cup. Fill each cup with 1/12 of the batter. Sprinkle top of each muffin with chopped cashews

Step 5

Bake at 400°F for 25 to 30 minutes or until a toothpick stuck in centre of muffin comes out clean.

Tips & Variations


No special items needed.

Related

DanD

Delightful muffins, I did not make this to exact recipe I had to omit the cashews and coriander I didn't have them handy, however I did increase the raisins and I did add in some cinnamon, thanks to Derf for this recipe.

review by:
(22 Sep 2013)