Saturday, 20 April 2013

Apricot coconut muffins

Very tasty small buns. Packed with dessicated coconut and small chunks of dried apricots. Not too sweet, not too dry, perfect. Delicious snack. 

Ingredients for 24 muffins:
  • 300g self rising flour
  • 125g butter
  • 165g caster sugar
  • 150g dried apricots
  • 90g dessicated coconut
  • 180ml milk
  • 2 eggs
Preheat the oven to 200C. Line muffin tin with paper cases. 

Chop the apricots into smaller chunks and set aside.

Sift the flour add the butter and mix them with your finger until resemble sandy texture. Then add the sugar, dessicated coconut and apricot chunks. Combine all dry ingredients together.

Break the eggs into measuring cup, whisk it with fork. Stir in the milk. 
Pour wet ingredients into dry ones. Combine them all until just moist.

Spoon the batter into prepared earlier baking cases. Bake for 20 minutes. 

Enjoy !

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