Apricot MuffinsUpdated: 9 April 2014 | Author: Bulla Dairy Foods
This muffin's not bluffin'!
Method: (Pre-heat oven 180c)
- 3 cups self raising flour
- 150g soft dried apricots, halved
- 1 egg
- 200ml Bulla Sour Cream (any variant)
- 1½ cups Apricot Nectar
Cinnamon Sour Cream
- 1 tsp cinnamon
100ml Bulla Sour Cream
Prep Time: 10 minutes
Cooking Time: 20 minutes
Serves/Makes: 12 large or 24 small
Do not over mix muffin mixture.
Mix 1tsp of cinnamon with 100ml Sour Cream and serve on muffins.
Apricot may be replaced with any dried or fresh fruit even combined with chocolate or nuts.