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Apricot/Raisin Muffins With Cashew Top

Here's how you make Apricot/Raisin Muffins With Cashew Top
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  • Servings: 12
  • Prep: 20m
  • Cook: 30m
    • The following recipe serves 12 people.

Ingredients

The ingredients are:
  • 1/2 cup butter (or margarine)
  • 3/4 cup sugar (or 3/4 cup Splenda sugar substitute)
  • 1 egg
  • 1 cup water
  • 4 tablespoons dry milk powder (instant)
  • 1/2 lemons, zest of
  • 1/2 lemons, juice of
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon coriander
  • 1/2 cup raisins
  • 1/2 cup apricots, dried (chopped to raisin size)
  • 1/2 cup cashew nuts, chopped
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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