Blackcurrant And Muesli Muffins Recipe

• 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

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.
7. of blackcurrant jam.
8. Combine the topping ingredients and sprinkle over the jam pressing down gently to cover.
9. Bake at 190C/375F/Gas Mark 5 for about 20 min till well risen.
10. Makes 15 to 16 muffins.

orange, sour cream, butter, runny honey, eggs, raisingflour, wholemeal self raising, baking pwdr, topping, brown sugar, flour, butter

Taken from cookeatshare.com/recipes/blackcurrant-and-muesli-muffins-86836 (may not work)