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Apricot and Raspberry Muffins Recipe

Ingredients

How to make it

  • Sift the flour, baking powder, salt and caster sugar into a large bowl and make a well in the centre.
  • Mix together the milk, eggs, vanilla essence and apricot jam. Fold into the flour with the cooled melted butter and raspberries.
  • Divide evenly between 12 well-greased muffin tins. Sprinkle over the almonds if using.
  • Bake at 220°C for 20 minutes until well golden and cooked.
  • note:
  • If you have very thick apricot jam you may need to add a further 1/4 cup milk to form a soft muffin batter

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The Cook

hooch New Zealand, NZ

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