Apricot Muffins

Recipe by
Total Time:
1 hour
Rated : 4 Stars
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

Take a look at more Dessert Recipes. You may also want to try Healthy Eggless Lemon Chiffon Cake, Best Eggless Lemon Tea Cake, Easy Pressure Cooker Eggless Dry Fruit Cake

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  • 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.