Muffins are very versatile and are popular for breakfast and morning and afternoon tea as well as being the perfect snack food at any time. This delicately spiced version is packed with flavoursome fresh fruit and nuts.
Lynn Lewis and Joachim Wahnschaffe
335 g (2 2/3 cups) plain flour
3 teaspoons baking powder
100 g (1/2 cup) brown sugar
1 teaspoon ground cinnamon
3 tablespoons wheat bran
1 teaspoon grated lemon zest
240 ml (1 cup) milk
2 eggs, lightly beaten
60 g (1/4 cup) butter, melted
About 225 g ripe but firm apricots, stoned and diced
55 g (1/2 cup) pecans chopped
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Use a 12 cup (80 ml) muffin tin. Grease lightly. Preheat oven to 200°C.
Sift flour, baking powder, sugar and cinnamon into a bowl. Stir in the wheat bran and lemon zest. Combine milk, eggs and butter in a jug, mixing well. Pour onto the dry ingredients; add the apricots and pecans. Stir until just combined.
Spoon into muffin pan, filling cups two-thirds full. Bake for 20–25 minutes or until risen and golden and a skewer inserted in the centre of a muffin comes out clean. Leave in the pan for 2–3 minutes, then turn out onto a wire rack to cool completely. Eat the same day.
Try this, too…
For Raspberry Muffins, use 220 g (1 2/3 cups/8 oz) fresh raspberries instead of apricots. Use orange zest in place of the lemon zest and omit the pecan nuts.