Apricot Muffins
Updated: 22 June 2012 | Author: Bulla Dairy FoodsThis muffin's not bluffin'!
Method: (Pre-heat oven 180c)
- Combine the flour and apricots together in a large bowl.
- Stir in the egg, Bulla Sour Cream and enough apricot nectar to make a soft dropping consistency.
- Fill muffin tins 2/3 full and bake 180c for 20 mins.
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Serve warm or cold with your favourite jam & a dollop of cinnamon Sour Cream
Ingredients
- 3 cups self raising flour
- 150g soft dried apricots, halved
- 1 egg
- 200ml Bulla Sour Cream (any variant)
- 1½ cups Apricot Nectar
Cinnamon Sour Cream
- 1 tsp cinnamon
-
100ml Bulla Sour Cream
Prep Time: 10 minutes
Cooking Time: 20 minutes
Serves/Makes: 12 large or 24 small
Do not over mix muffin mixture.
Mix 1tsp of cinnamon with 100ml Sour Cream and serve on muffins.
Apricot may be replaced with any dried or fresh fruit even combined with chocolate or nuts.
