Apricot And Raspberrry Muffins Ingredients:
3 cups flour,
2 tblsp baking powder,
1/2 tsp salt,
1/2 cup caster sugar,
11/4 cups milk,
2 eggs,
1 tsp vanilla essence,
1/2 cup apricot jam,
100 grams butter, melted, cooled,
1 1/2 cups raspberries (fresh or frozen),
1/4 cup flaked almonds (optional).
Serves:12
Method
- 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 cup milk to form a soft muffin batter.
source jewish cuisine
photo credit stockfood.com
