Apricot and Almond Muffins

These yummy little morsels were just the ticket for the 'Bring and Share' this week.

In a large bowl mix together:
375g self-raising flour
220g caster sugar

In a small bowl mix together:
90g melted butter
half cup sour cream
quarter cup milk
2 large eggs

Mix the wet into the dry
Then stir in:
two thirds cup chopped dried apricots
one third cup flaked almonds

Divide the mixture between 12 muffin cases
Bake on Gas 5/6 for 20-25 minutes
Leave in the tin for a few minutes before removing onto a wire rack to cool

Breakfast Topper Muffins

Here is today's experiment, I found a bag of 'breakfast topping' - it's Apple, Apricot and Sultanas all chopped up really small, it works beautifully in porridge, but today I have chucked a cupful into the muffin batter to see what will happen. Roll on tea-time ...

In a large bowl mix together:
375g self-raising flour
220g caster sugar
rind of 1 lemon

In a small bowl mix together:
90g melted butter
half cup sour cream
quarter cup lemon juice
2 large eggs

Mix the wet into the dry ingredients then stir in:
1 cup 'breakfast topping'

Divide the mixture between 12 muffin cases
Bake on Gas 5/6 for 20-25 minutes
Leave in the tin for a few minutes before removing onto a wire rack to cool

Mao Feng Tea Loaf

It's that annual time of year when I head off to camp with my Church family and naturally I had better get the baking done first. So today I am making a fat free tea loaf, and I'll work out how many points it will cost me on my diet once it's baked.

First make a cup of very hot tea - today I used Mao Feng Green 'Tea-Pigs' tea, but any tea will do. 

In a large bowl measure out:
1 cup of mixed fruit (today i used mostly sultanas with some dried chopped apricots to make it up to a cup full)
1 cup of caster sugar

Mix them together and pour over:
1 cup of hot tea
Leave to 'brew' for at least half an hour, longer if you like. The fruit needs to soak in the tea.(I usually leave the tea bags in the liquid while it soaks, so that it gets some extra flavour)

Then stir in:
2 cups of self-raising flour
1 large beaten egg

Pour the mixture into a greased and floured loaf tin 
Bake on Gas 4 for about 1 hour

Apricot and White Chocolate Muffins

These were lovely ... and I put the cheesecake filling in the middle too, just to make them extra special.

In a large bowl mix together:

375g self-raising flour

220g caster sugar

In a small bowl mix together:

90g melted salted butter

half cup sour cream

quarter cup milk

2 large eggs

a few drops of vanilla essence

Mix the wet into the dry then stir in:

half cup finely diced dried apricots

100g white chocolate chips

In a small bowl mix together:

half a tub of philadelphia cream cheese

1 tablespoon caster sugar

Divide the mixture between 12 muffin cases, putting a small dollop in the bottom of each case, then put a bit of the cheesecake mixture on top, and cover over with the remaining batter

Bake on Gas 5/6 for 20-25 minutes

Leave in the tin for a few minutes before removing on to a wire rack to cool

Peach and Apricot Muffins

Today has been bake for Bible Week day, getting ready for our camping expedition (and considering the weather here in England this 'summer' I'm taking my wellies and a large brolly). Anyway, turning up without at least a couple of dozen muffins isn't an option, so as well as the usual favourites - double chocolate fudge, ordered by Tim, I also did some that I particularly love - peaches and apricot. That must be two of my 5-a-day in each muffin!

In a large bowl mix together:

375g self raising flour

220g caster sugar

In a small bowl mix together:

90g melted butter

half cup sour cream

quarter cup milk

2 large eggs

Stir the wet into the dry

Then stir in:

half cup chopped peaches (I used tinned)

half cup chopped apricots (I used dried)

Divide between 12 muffin cases

Bake Gas 5/6

20-25 mins

Leave in the tin for a few minutes before removing onto a wire rack to cool

Apricot Muffins

Well surely these must be one of your 5-a-day?

They are delicious if you like Apricots. And particularly nice in a bowl of hot custard. mmmm!

In a large bowl mix together:

375g self raising flour

220g caster sugar

In a small bowl mix together:

90g melted butter

half a cup of sour cream

quarter cup of milk

2 large free range eggs

Mix the wet into the dry

Stir in one cup of chopped/diced apricots (I use dried ones)

Divide into 12 muffin cases
Bake on Gas 5/6
for 20-25 mins
Leave for a few minutes in the tin before removing onto a wire rack to cool
Store in an air-tight container once cooled
Best consumed within a couple of days
If there are any left - Muffins can be frozen (if all the ingredients were fresh)