Apricot Muffins

Updated: 9 April 2014 | Author: Bulla Dairy Foods

This muffin's not bluffin'!

Method: (Pre-heat oven 180c)

  1. Combine the flour and apricots together in a large bowl.
  2. Stir in the egg, Bulla Sour Cream and enough apricot nectar to make a soft dropping consistency.
  3. Fill muffin tins 2/3 full and bake 180c for 20 mins.
  4. Serve warm or cold with your favourite jam & a dollop of cinnamon Sour Cream
     
Apricot Muffins

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

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.
 

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