Today, something simple and muffin-inspired. I’m not entirely sure what made these muffins so special, but everyone absolutely loved them. They stay fresh for a surprisingly long time and somehow seem to taste even better with each passing day. That doesn’t happen very often, does it? ;). I used up the last of the dried fruit I had at home, and I think it’s nearly time to bake something delicious with rhubarb. Is it rhubarb season already…?
Makes 12 muffins.
Ingredients for apricot and coconut muffins:
- 300 g plain flour
- 2 teaspoons baking powder
- 125 g butter, melted
- ¾ cup caster sugar (or less, to taste)
- 1 cup dried apricots, finely chopped (150 g)
- 1 cup desiccated coconut (90 g)
- ¾ cup milk (180 ml)*
- 2 large eggs
All ingredients should be at room temperature.
In a large bowl, combine the dry ingredients: sifted flour, baking powder, sugar, desiccated coconut and chopped dried apricots. In a separate bowl, whisk together the wet ingredients: eggs, melted and cooled butter, and milk. Add the wet ingredients to the dry ingredients and stir briefly until just combined. Do not use an electric mixer and do not overmix.
Line a standard 12-hole muffin tin with paper cases. Fill each case to approximately three-quarters full with batter.
Bake at 190°C for 20–25 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool on a wire rack.
* If the batter seems too thick, add a few extra tablespoons of milk. I did this myself.
Enjoy!
Recipe adapted from The Australian Women’s Weekly.
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