Apricot/Raisin Muffins With Cashew Top

Total Time
Prep 20 mins
Cook 30 mins

Entry for the RSC Winter January 2005 - miscellaneous

Ingredients Nutrition


  1. Preheat oven to 400°F.
  2. Whisk together water and instant powdered milk; set aside.
  3. Cream butter, sugar and egg together, until smooth; add reconstituted milk, lemon zest and juice, mix thoroughly.
  4. In another bowl combine flour, baking powder, baking soda, salt, coriander, raisins and apricots; mix well.
  5. Make a well in the middle of the dry ingredients; pour wet ingredients into the well; stir just enough to moisten, batter should be lumpy.
  6. Either spray a 12 cup muffin tin with veggie spray or place a cupcake paper in each cup.
  7. Fill each cup with 1/12 of the batter.
  8. Sprinkle top of each muffin with chopped cashews.
  9. Bake at 400°F for 25 to 30 minutes or until a toothpick stuck in centre of muffin comes out clean.


Most Helpful

This muffins were delicious! I ate two hot straight out of the oven!

GrandmaIsCooking March 05, 2005

I really liked these. They were not sweet but had a lot of flavor. I was a little concerned about mixing the lemon with the milk because of curdling but they were fine. Maybe my oven runs hot but 400 was a little high. Next time I will cook at 375. Very good recipe

CoolMonday February 17, 2005

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