Apricot/Raisin Muffins With Cashew Top
Recipe: #3575
December 18, 2011
Categories: Breakfast, Apricot, Raisin, British, Pacific Northwest, Pacific Rim, Baby Shower, Brunch Easter, Fathers Day, Mothers Day, Picnic, Potluck, Thanksgiving, Oven Bake, Muffins, more
"a special muffin - a delightful mix of flavours with crunchy top"
Ingredients
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 by Step Method
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
No special items needed.