Ingredients
-
1/2
-
3/4
-
1
-
1
-
4
-
1/2
-
1/2
-
2
-
1 1/2
-
1
-
1/2
-
1
-
1/2
-
1/2
-
1/2
Directions
Apricot/Raisin Muffins With Cashew Top, Entry for the RSC Winter January 2005 – miscellaneous
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Steps
|
1
Done
|
Preheat Oven to 400f. |
|
2
Done
|
Whisk Together Water and Instant Powdered Milk; Set Aside. |
|
3
Done
|
Cream Butter, Sugar and Egg Together, Until Smooth; Add Reconstituted Milk, Lemon Zest and Juice, Mix Thoroughly. |
|
4
Done
|
in Another Bowl Combine Flour, Baking Powder, Baking Soda, Salt, Coriander, Raisins and Apricots; Mix Well. |
|
5
Done
|
Make a Well in the Middle of the Dry Ingredients; Pour Wet Ingredients Into the Well; Stir Just Enough to Moisten, Batter Should Be Lumpy. |
|
6
Done
|
Either Spray a 12 Cup Muffin Tin With Veggie Spray or Place a Cupcake Paper in Each Cup. |
|
7
Done
|
Fill Each Cup With 1/12 of the Batter. |
|
8
Done
|
Sprinkle Top of Each Muffin With Chopped Cashews. |
|
9
Done
|
Bake at 400f For 25 to 30 Minutes or Until a Toothpick Stuck in Centre of Muffin Comes Out Clean. |
