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Apricot And Raspberrry Muffins




Source of Recipe


Internet


List of 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)


Recipe



1. Sift the flour, baking powder, salt and caster sugar into a large bowl and make a well in the centre.

2. Mix together the milk, eggs, vanilla essence and apricot jam. Fold into the flour with the cooled melted butter and raspberries.

3. Divide evenly between 12 well-greased muffin tins. Sprinkle over the almonds if using.

4. 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 ¼ cup milk to form a soft muffin batter.