Apricot/Raisin Muffins With Cashew Top

Recipe by Derf2440
READY IN: 50mins
SERVES: 12
YIELD: 12 muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400°F.
  • Whisk together water and instant powdered milk; set aside.
  • Cream butter, sugar and egg together, until smooth; add reconstituted milk, lemon zest and juice, mix thoroughly.
  • In another bowl combine flour, baking powder, baking soda, salt, coriander, raisins and apricots; mix well.
  • 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.
  • Either spray a 12 cup muffin tin with veggie spray or place a cupcake paper in each cup.
  • Fill each cup with 1/12 of the batter.
  • Sprinkle top of each muffin with chopped cashews.
  • Bake at 400°F for 25 to 30 minutes or until a toothpick stuck in centre of muffin comes out clean.
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