Apricot and Walnut Muffins recipe

Ingredients:

2 cups of self-raising flour.
½ cup of light brown sugar, packed.
1/3 cup of dried apricots, finely chopped.
½ cup of walnuts, finely chopped.
1 teaspoon of cinnamon.
½ cup of melted butter or margarine.
¾ cup of milk.
1 medium egg, slightly beaten.

Directions:

Preheat your oven to 400°F (205°C).

Grease 12 muffin cups.

In a large bowl, combine the flour, sugar, dried apricots, chopped walnuts and cinnamon.

Make a well in the center and pour in the melted butter.

Beat the milk and egg and pour into the well.

Mix until the flour is just moistened and the batter is lumpy.

Fill the muffin cups two-thirds full.

Bake for about 20 minutes or until the muffins are golden.

Allow to cool slightly, then loosen from pan.

Allow to cool fully on a wire rack.

Back to the Apricot Recipes home page.

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