About this recipe:It is the buttermilk that makes these muffins so incredibly moist. They are fruity and super-quick and easy to make. Enjoy them anytime of the day.
Makes: 12 muffins
130g chopped dried apricots
250ml boiling water
250g plain flour
150g caster sugar
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
4 tablespoons melted butter
4 tablespoons vegetable oil
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Method Prep:15min › Cook:15min › Ready in:30min
Preheat oven to 200 C / Gas 6. Grease a 12-hole muffin tin or line with paper cases. Place apricots into a small bowl and pour the boiling water over them. Let stand for 5 minutes.
In a medium bowl, stir together flour, sugar, bicarbonate of soda and salt. In a separate bowl, beat together the butter, oil, buttermilk and egg. Pour the wet ingredients into the dry ingredients and stir until just blended. It is okay for the batter to have some lumps. Drain water from apricots and mix them into the batter. Spoon into the prepared muffin tin.
Bake for 15 minutes in preheated oven or until the top springs back when lightly pressed. Cool in the tin over a wire rack.