Name: Apricot buttermilk muffins
Cook time: 20 min
Total time: 20 min
Ingredients: 1 1/2 cup (225g) roughly chopped dried apricots; 1/4 cup (60ml) brandy; 3 cup (450g) self-raising flour; 125 gram butter, chopped; 1/2 cup (110g) caster sugar; 2 eggs, lightly beaten; 3/4 cup (180ml) buttermilk; Apricot butter; 60 gram butter; 1 cup (160g) icing sugar; 1 tablespoon brandy

Ingredients

1 1/2 cup (225g) roughly chopped dried apricots

1/4 cup (60ml) brandy

3 cup (450g) self-raising flour

125 gram butter, chopped

1/2 cup (110g) caster sugar

2 eggs, lightly beaten

3/4 cup (180ml) buttermilk

Apricot butter

60 gram butter

1 cup (160g) icing sugar

1 tablespoon brandy

Method

1.Preheat oven to 190°C. Grease 12 hole (⅓ cup/80ml capacity) muffin pan. Combine apricots and brandy in bowl, stand 20 minutes. Process apricot mixture until finely chopped, reserve ¼ cup of apricot mixture.

2.Sift flour into large bowl, rub in butter. Stir in sugar, apricot mixture, eggs and buttermilk.

3.Spoon mixture into prepared pan. Bake about 20 minutes.

4.Meanwhile, to make apricot butter, beat butter in small bowl with electric mixer until as white as possible. Gradually beat in icing sugar, brandy and reserved apricot mixture.

5.Serve muffins with apricot butter.

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Ingredients

Method

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