Apricot Muffins with Buttermilk

Apricot Muffins with Buttermilk


102 people made this

Easy and light apricot muffins but with the extra tang of buttermilk for a nice fruity muffin hit.

Aunt Mamie

Makes: 12 

  • 1 cup chopped dried apricots
  • 1 cup boiling water
  • 2 cups (250g) plain flour
  • 3/4 cup white sugar
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 1/4 cup melted butter
  • 1/4 cup vegetable oil
  • 250g buttermilk
  • 1 egg

Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Preheat the oven to 200 degrees C. Grease a 12 cup muffin tin, or line with paper muffin cups. Place apricots into a small bowl, and pour the boiling water over them. Let stand for 5 minutes.
  2. In a medium bowl stir together the flour, sugar, bicarbonate of soda and salt. In a separate bowl, whisk together the melted butter, oil, buttermilk and egg. Pour the wet ingredients into the dry ingredients, and stir until just blended. It is okay for the batter to have some lumps. Drain water from apricots, and mix them into the batter. Spoon into the prepared muffin cups.
  3. Bake for 15 minutes in the preheated oven, or until the top springs back when lightly pressed. Cool in the pan over a wire rack.

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