Madhouse recipe : Apricot muffins

These scones almost ended up in the bin because the gasman arrived to do some work while they were in the oven and I got back a few minutes too late ! The apricot pieces on the top burned slightly but they still taste OK. They were designed to use up some odds and ends from the baking cupboard, so at least that still worked !

Apricot muffins

ingredients :

150g plain flour

1tsp baking powder

pinch of salt

2 eggs

220ml milk

110g butter, melted

1tsp vanilla extract

100g dried apricot pieces

100g light muscovado sugar

Preheat the oven to 180°C. Put the flour, baking powder and salt into a mixing bowl.

Melt the butter in the microwave in a separate bowl and leave to cool slightly, then add the sugar, milk, vanilla and eggs. Mix until well blended. Make a well in the flour and pour in the mixture, then quickly mix together with a metal spoon until just combined.

Use the mixture to half fill a silicon muffin tin. Scatter over half of the apricot pieces. Use the remaining muffin mix to top up the muffins then scatter over the remaining pieces of apricot.

Bake for 20-25 minutes until they are well risen (and hopefully not burnt on the top !).

These hold their shape well so they're great for packed lunches or picnics, in the warmer weather. You might also like to try out our recipe for Cranberry & White Chocolate Scones, which you can see on the right hand side of the tin.

These were designed to use up lots of odds and ends from the baking cupboard, in particular the dried apricot, as well as some milk, so I'm adding the recipe to the #KitchenClearout linky.