Apricot/Raisin Muffins With Cashew Top |
|
 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
Entry for the RSC Winter January 2005 - miscellaneous Ingredients:
1/2 cup butter or 1/2 cup margarine |
3/4 cup sugar or 3/4 cup splenda sugar substitute |
1 egg |
1 cup water |
4 tablespoons powdered milk (instant) |
1/2 lemon, zest of |
1/2 lemon, juice of |
2 cups all-purpose flour |
1 1/2 teaspoons baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 teaspoon coriander |
1/2 cup raisins |
1/2 cup dried apricot, chopped to raisin size |
1/2 cup cashews, chopped |
Directions:
1. Preheat oven to 400°F.
2. Whisk together water and instant powdered milk; set aside.
3. Cream butter, sugar and egg together, until smooth; add reconstituted milk, lemon zest and juice, mix thoroughly.
4. In another bowl combine flour, baking powder, baking soda, salt, coriander, raisins and apricots; mix well.
5. Make a well in the middle of the dry ingredients; pour wet ingredients into the well; stir just enough to moisten, batter should be lumpy.
6. Either spray a 12 cup muffin tin with veggie spray or place a cupcake paper in each cup.
7. Fill each cup with 1/12 of the batter.
8. Sprinkle top of each muffin with chopped cashews.
9. Bake at 400°F for 25 to 30 minutes or until a toothpick stuck in centre of muffin comes out clean.
|
|