Ingredients

• 1 cup - self raising flour
• 1 cup - all-purpose flour (or wheat flour for a healthier version)
• 3/4 cup - fresh apricots, diced
• 1 - egg (substitute with 1/4 cup - vanilla or plain yogurt for an eggless version)
• 1 cup - castor sugar
• 1/2 tsp - salt
• 1 tsp - ground ginger
• 4 tbsp - dried cranberries or raisins
• 3/4 cup - milk
• 1/4 cup - melted butter
• 1 tsp - baking powder

How to Make Apricot Muffins

• Pre-heat oven to 400 degrees Fahrenheit and prepare muffins pans by greasing with non-stick spray.
• In a large bowl, sift together the flour, sugar, baking powder, salt and ginger.
• Combine egg, milk, melted butter and chopped apricots in another bowl.
• Beat a little to combine everything together.
• Now add this to the dry mixture and hand blend. Do not over-beat.
• Fold in the cranberries and stir.
• Spoon the mixture into the moulds and bake for 20 mins, until the tops rise and become golden.
• Let the muffins cool in the rack for 10 mins. Then gently remove them from the moulds and transfer to a wire rack to further cool for another 5-7 mins.
• Serve the deliciously soft muffins with a cup of tea.