Sunday, May 27, 2007
apricot walnut muffins
another great recipe from my trusty 'Muffin Bible'...made a couple of modifications though...mainly used thick cream instead of butter...just cos i wanted to finish the cream...hee..
12 dried apricots
2 tbs brandy
2 cups flour
1 tbs baking powder
1/2 cup sugar
1/2 cup chopped walnuts
150 ml thick cream (originally 1/2 cup milk and 50g butter)
cook apricots in brandy for five minutes and then roughly chop.
Sift flour and baking powder and stir in sugar, chopped apricots and chopped walnuts.
Combine egg and milk and add melted butter.
Make a well in the centre of dry ingredients and pour in milk and butter. Stir quicky until just combined.
Three quarters fill greased muffin pans and bake at 200 degrees for 15-20 mins.
makes 24 tiny muffins, 18 small ones OR 12 big ones.
comments: I think it tasted more like a scone then muffin cos of the cream....made the outside more crispy/ crusty than regular muffins...brought it to Carrie's birthday brunch...most people liked it and thought that the sweetness was just right.. :) Happy Birthday once again Georgeous girl!!! What a pleasure to have finally met Homer!! ;D