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  • Blackcurrant And Muesli Muffins

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    Blackcurrant And Muesli Muffins
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 100 gm dry apricots minced grated zest and juice of I orange
    • 142 ml lowfat sour cream
    • 110 gm butter melted
    • 3 Tbsp. runny honey
    • 2 med Large eggs
    • 175 gm self raisingflour
    • 125 gm wholemeal self raising flour
    • 1 tsp baking pwdr
    • 75 gm toasted muesli blackcurrant jam topping:
    • 50 gm soft brown sugar tsp grnd cinnamon
    • 1 x heaped tbsp plain flour
    • 30 gm butter melted
    • 50 gm toasted muesli

    Directions

    1. Soak the apricots in the orange zest and 2 tbsp orange juice for about 20 min.
    2. Combine the cream butter honey and Large eggs and stir into the apricot mix.
    3. In a separate bowl sift together the flours and baking pwdr add in the muesli and make a well in the middle.
    4. Stir in the apricot mix.
    5. Spoon into paper cases in muffin/bun tins.
    6. Make a thumbprint in the middle and fill each with a heaped tsp. of blackcurrant jam.
    7. Combine the topping ingredients and sprinkle over the jam pressing down gently to cover. Bake at 190C/375F/Gas Mark 5 for about 20 min till well risen.
    8. Makes 15 to 16 muffins.

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