Descripton
These muffins are sugar-free with a natural sweetness from the dried apricots. Another favourite with my baby...
Serves | 6 muffins |
Ingredients
5 Dried Apricots (ideally organic)
160g self raising flour
70ml vegetable / sunflower oil
125ml buttermilk
1 large egg, beaten
1tsp vanilla extract
1-2tbsp water
Optional: 2tsp honey
Instructions
Preheat the oven to 200degC (Gas Mark 6). Grease a 6-hole muffin tray or fill with cases.
Puree the dried apricots with 1-2 tbsp water to a smooth texture.
Stir the buttermilk, vanilla extract, beaten egg, vegetable oil and pureed apricots together.
Sift the flour into a bowl and make a well in the centre. Pour in the wet ingredients.
The optional honey can be added at this stage if you would prefer the muffins to be sweeter.
Mix everything gently until just combined. It's better to have a few lumps.
Divide the mixture between the muffin holes in the try and bake in the middle of the oven for 25 minutes until golden brown.
Note: if you are going to serve these to a baby and are including the honey in the recipe, make sure they are over 12 months.
