Created by Derf on December 18, 2011
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.