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.
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
Ύ cup SR flour
Ύ cup wholemeal SR flour
Ύ cup stewed or canned apricots, drained and mashed a bit
Ό 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.
Add the sifted SR flours and cinnamon, mix.
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 the juice and mix. If the batter is too stiff add a little extra juice.
Grease a 12 hole muffin pan for medium size muffins.
Divide mixture between the 12 muffin holes.
Bake at 190C for 15 to 20 minutes.
Remove from muffin tray when slightly cooled and enjoy.