Apricot muffins make a great morning-tea snack for your child’s lunchbox. And it’s a versatile recipe: if your child isn’t fond of apricots then simply substitute another type of fruit. Easy!
- 2 cups (250 grams) self-raising flour
- 1/4 cup vegetable oil
- 3/4 cup raw sugar
- 375 gram packet dried apricots, chopped
- 1/2 cup shredded coconut
- 1 egg
- 2/3 cup milk
Preheat the oven to 200 degrees. Grease a 12-hole muffin tray.
Place the flour, coconut and dried apricots in a large bowl and stir to combine.
In a separate bowl use a mixer to cream the oil and sugar until light. Add the egg and continue to beat well. Add the milk, then pour the contents into the dry ingredients and stir until just combined.
Spoon the mixture into the pre-prepared muffin tray and cook in the over for 15 – 20 minutes. Cool in the tray.
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