Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Apricot Muffins January 9, 2015

Apricot Muffins

They would be just as good with dried peaches. Also if you still happen to have some left over in a day or two you can re-heat them in the microwave to bring them back to that ‘just out of the oven’ state.

 

Ingredients

 

1 cup chopped dried apricots

1 cup boiling water

1 cup sugar

1/2 cup butter or margarine

1 cup sour cream

2 cups plain flour

1 tsp baking powder

1/2 tsp salt

 

Method

 

Soak the dried apricots in boiling water for 5 minutes.

In a large bowl, cream sugar and butter until fluffy.

Add sour cream and mix well.

Combine the dry ingredients and stir into the creamed mixture just until fully mixed.

Drain the apricots and pat dry with paper towels, stir into batter.

Fill muffin cases (I ran out so used a mixture of cases).

Bake at 200C/gas 6 for 20 minutes

 

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Marmalade Cake Bars March 24, 2012

Make sure you measure the marmalade carefully – too much will make the cake stodgy.

 

Ingredients

 

250g self raising flour

2 level tsp baking powder

1 level tsp mixed spice

150g sultanas

150g dried apricots, cut into small pieces

175g butter, softened

150g caster sugar

Zest of 1 orange

3 large eggs

75g thick cut marmalade, plus 3 Tbsp for glazing

 

Method

 

Preheat oven to 180C/gas mark 4.

Line a 33 by 23cm shallow tin with baking parchment.

Sift the flour, baking powder and mixed spice into a large bowl.

Stir in the sultanas and apricots.

Add the butter, sugar, orange zest, eggs and 75g marmalade. Beat together until evenly mixed.

Put the mixture into the tin and level the top.

Bake for 45 – 50 minutes or until the middle of the cake springs back when lightly pressed.

Heat 3 Tbsp of marmalade carefully in the microwave, 10 seconds at a time is a good way to go.

Brush melted marmalade on top of the hot cake.

Cool on a wire rack.

 

 
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