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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Banana and Blueberry Muffins April 21, 2013

Banana-Blueberry Muff

 

Ingredients

 

300g self raising flour

1 tsp bicarbonate of soda

100g light brown sugar

50g porridge oats, plus 1 Tbsp for topping

2 medium bananas, the riper the better

284ml buttermilk

5Tbsp olive oil

2 egg whites

150g blueberries

 

Method

 

Heat oven to 180C/fan 160C/gas 4 and line a 12-hole muffin tin with paper muffin cases. Tip the flour and bicarbonate of soda into a large bowl. Hold back 1 tbsp of the sugar, then mix the remainder with the flour and 50g oats. Make a well in the centre. In a separate bowl, mash the bananas until nearly smooth. Stir the buttermilk, oil and egg whites into the mashed banana until evenly combined.

Pour the liquid mixture into the well and stir quickly and sparingly with a wooden spoon. The mix will look lumpy and may have the odd fleck of flour still visible, but don’t be tempted to over-mix. Tip in the blueberries and give it just one more stir. Divide the mix between the muffin cases – they will be quite full – then sprinkle the tops with the final tbsp of the oats and the rest of he sugar. Bake for 25 – 30 mins until risen and dark golden. Cool for 5 mins in the tray before lifting out onto a rack to cool completely.

Makes 12 – 16 depending on size.

 

 

 
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