Recipe

Apricot buttermilk muffins

这些脆松饼吃的都很好吃slather of apricot butter and a cup of hot coffee.

Apr 30, 2010 2:00pm
  • 20 mins cooking
  • Makes 12 Item
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Ingredients

Apricot buttermilk muffins
  • 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

Apricot buttermilk muffins
  • 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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