Apricot and Sunflower Muffins Low Fat Snack Recipe
Recipe Number: 1213821884
Contributor: Admin
Rating: 9.00 based on 1 votes
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Serves: Makes 12
Calories Per Serving: NA
Preparation Time: 20 minutes Baking time: 15-18 minutes
Difficulty: Easy
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Recipe is Unreviewed |
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| Ingredients: |
300g (10oz) self-raising wholemeal flour
1 tsp baking powder
150g (5oz) light muscovado sugar
grated rind of 1 orange
3 eggs |
200ml (7fl oz) full fat creme fraiche
225g (7 and 1/2oz) can apricot halves in natural juice, drained and roughly chopped, the juice reserved
3 tbsps sunflower seeds |
| Cooking Instructions: |
1) Stir the flour, baking powder, sugar and orange rind together in a mixing bowl.
2) Beat the eggs in a smaller bowl then mix in the creme fraiche. Add to the flour mixture with the chopped apricots and fork together until just mixed, adding 2-3 tbsps of the reserved canned apricot juice to make a soft spoonable consistency.
3) Spoon the mixture into paper muffin cases arranged in a 12 hole deep muffin tin and sprinkle with the sunflower seeds. Bake in a preheated oven, 200 degrees celcius (Gas Mark 6), for 15-18 minutes until well risen and the tops are cracked. Leave to cool in the tin for 5 minutes then transfer to a wire rack. |
| Serving Suggestions: |
| Serve warm or cold. These are best eaten on the day they are made. |
| Additional Comments: |
| For peach and orange muffins, add the diced flesh from 1 large peach, the grated rind of 1 orange and 2-3 tbsps orange juice to the basic muffin mixture above instead of the canned apricots and their juice. |
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