Friday, 14 September 2007

Apricot and Ginger Muffins

Thought I would try and make these today - have a couple of people to visit so will make a double batch and take a few on my travels.
Recipe is from the ABC radio (Australia) backyard recipe finder. One of my fave sites for finding quick and easy recipes. Will update tonight and let you know if this one is a keeper! Will use up some of my home preserved apricots instead of the tinned ones.
Here it is

Apricot & Ginger Muffins

Serves Six
Degree of difficulty: Medium
You need:1 cup self raising flour
1/2 cup wholemeal self raising flour
1/2 tsp cinnamon
1/2 tsp ginger
1/3 cup brown sugar
200gr tinned apricot halves, drained
1 egg
3/4 cup skim milk
2 tbs honey
Method:Pre-heat oven to 180 degrees.Mix dry ingredients in a bowl, fold through apricots. In a separate bowl mix wet ingredients and add to dry ingredients, don't over mix. Spray muffin tray with a little oil, fill tray and bake for 12-15 mins until cooked. Cool on a wire rack.

2 comments:

Michelle said...

Can't wait to hear how they turned out, they sound yummy.
I think I would probably chop the apricots up though :)

Lisa said...

I agree Michelle, I too would chop them up next time - might even try it with some stewed apricots instead and maybe increase the ginger a little it was very subtle! Thanks for your input :)