Slices, Muffins and Cakes Recipes
Apricot and Toffee Almond Muffins
Preparation time: 15 minutes
Cooking time: 25 minutes
Ingredients
- 100g unsalted butter, diced
- 2/3 cup caster sugar
- 1 egg
- 1 1/2 cups Angas Park Dried Apricots, diced
- 1 1/4 cups milk
- 2 1/2 cups self-raising flour
Topping
- 1/3 cup honey
- 1 cup flaked almonds
Method
- Place the butter and sugar in a mixing bowl and beat until light and fluffy. Add egg and beat well.
- Stir through apricots and milk then fold in flour. Spoon mixture into a lightly-greased 12-cup capacity muffin tray.
- Topping: Place honey and almonds in a small saucepan and bring to the boil. Remove from heat.
- Spoon topping over muffins and bake in a pre-heated moderate oven (170ºC-190ºC) for 20-25 minutes or until cooked.
Makes 12
