APRICOT MUFFINS

by William's Aunty M

Makes 20 muffins. Total - 8g pro/13 units

1 muffin = 0.4g pro/0.65 units

1 cup water - free
1 cup sugar - free
1 tbspn nuttelex - free
2 tspns baking powder - free
250g of low protein mix - 1g pro/3 units
1 tspn of mixed spice - free
170g dried apricots - 7g pro/10 units

1 x mini muffin pan (well greased)

Bring to boil water, sugar, apricots and nuttelex for five minutes. Once boiled add baking powder and stir lightly. Sift flour and spice (3 times) and whilst boiled mixture is still fairly hot fold in flour and spice. Spoon into mini muffin pans and bake in moderate oven for 10 -15 minutes or until muffins set to touch and slightly coloured.

For an alternative flavour omit dried apricots and substitute with:
140g Goulbum Valley Apple Puree - 0 pro/1 unit
72g sultanas - 2g pro/4 units
2 tspns of cinnamon - free
This recipe total = 2g pro/8 units
If made to 20 mini muffins, one muffin equals 0.2g pro/0.4 units.

Cooking Tips

Moderate Oven = 180° Celcius
Buy Angus Park Diced Dried Apricots 200 Gram Pack. For nicely rounded muffins fill to top of pan. If muffins turn out a bit heavy, just add 1 tspn of baking powder to the boiled mixture and add other tspn to flour mixture to be sifted. I find these muffins last a week and can be fairly moist if not overcooked. Since I've made them for my nephew I have frozen them, and after defrosting they are just as nice.