Apricot/Raisin Muffins With Cashew Top

Submitted by Derf2440

"Entry for the RSC Winter January 2005 - miscellaneous"

 

• Ready In: 50mins
• Ingredients: 15
• Yields: 12 muffins
• Serves: 12

ingredients

• 1⁄2 cup butter or 1/2 cup margarine
• 3⁄4 cup sugar or 3/4 cup Splenda sugar substitute
• 1 egg
• 1 cup water
• 4 tablespoons powdered milk (instant)
• 1⁄2 lemon, zest of
• 1⁄2 lemon, juice of
• 2 cups all-purpose flour
• 1 1⁄2 teaspoons baking powder
• 1 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1 teaspoon coriander
• 1⁄2 cup raisins
• 1⁄2 cup dried apricot, chopped to raisin size
• 1⁄2 cup cashews, chopped

directions

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.

Reviews

[GrandmaIsCooking]

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

 

[CoolMonday]

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