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Apricot And Coconut Muffins

by Marie Vonow (follow)
Chief editor: readyforpets.com Blogs:www.quora.com/profile/Marie-Vonow/blogs Other:www.weekendnotes.com/profile/marie-vonow/
Afternoon Tea (326)      Coconut (164)      Muffins (89)      Apricots (32)      Lunch Box (22)     
These are delicious muffins for afternoon tea or the lunch box. If there are any leftovers they can be frozen. You can use all white SR flour but I like to use half wholemeal for a little extra fibre. If you prefer you can use diced peaches.



Muffins

Preparation Time: 15 minutes
Cooking Time: 15 -20 minutes
Makes 12 muffins
Ingredients
100g margarine, softened
1/3 cup sugar
2 eggs, lightly beaten
1/3 cup desiccated coconut
cup SR flour
cup wholemeal SR flour
cup stewed or canned apricots, drained and mashed a bit
cup juice from apricots
1/4 teaspoon cinnamon or mixed spice

Method
Preheat oven to 190C.
Place the softened margarine, sugar and beaten eggs in a large bowl.



Muffins

Mix ingredients.



Muffins

Add coconut



Muffins

Mix
Add the sifted SR flours and cinnamon, mix.



Add flour and cinnamon

Add the mashed apricots and mix. (To mash them you can use clean hands or you can cut them into pieces or use a potato masher. It depends on how soft they are to start with. You want the apricot to spread through the muffin mixture.)



Add flour and cinnamon

Add the juice and mix. If the batter is too stiff add a little extra juice.



Add flour and cinnamon

Grease a 12 hole muffin pan for medium size muffins.
Divide mixture between the 12 muffin holes.



Add flour and cinnamon

Bake at 190C for 15 to 20 minutes.



Baked muffins

Remove from muffin tray when slightly cooled and enjoy.

#Afternoon tea
#Apricots
#Coconut
#Lunch Box
#Muffins
I like this Recipe - 6
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