Apricot Raisin Muffins With Cashew Top

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Entry for the rsc winter january 2005 - miscellaneous

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Steps

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Preheat oven to 400f.

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Whisk together water and instant powdered milk.

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Set aside.

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Cream butter , sugar and egg together , until smooth.

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Add reconstituted milk , lemon zest and juice , mix thoroughly.

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In another bowl combine flour , baking powder , baking soda , salt , coriander , raisins and apricots.

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Mix well.

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Make a well in the middle of the dry ingredients.

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Pour wet ingredients into the well.

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Stir just enough to moisten , batter should be lumpy.

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Either spray a 12 cup muffin tin with veggie spray or place a cupcake paper in each cup.

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Fill each cup with 1 / 12 of the batter.

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Sprinkle top of each muffin with chopped cashews.

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Bake at 400f for 25 to 30 minutes or until a toothpick stuck in centre of muffin comes out clean.

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Ingredients

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butter, sugar, egg, water, powdered milk, lemon, zest of, lemon, juice of, all-purpose flour, baking powder, baking soda, salt, coriander, raisins, dried apricot, cashews