Apricot/Raisin Muffins With Cashew Top

• 12 cup butter or 12 cup margarine
• 34 cup sugar or 34 cup Splenda sugar substitute
• 1 egg
• 1 cup water
• 4 tablespoons powdered milk (instant)
• 12 lemon, zest of
• 12 lemon, juice of
• 2 cups all-purpose flour
• 1 12 teaspoons baking powder
• 1 teaspoon baking soda
• 12 teaspoon salt
• 1 teaspoon coriander
• 12 cup raisins
• 12 cup dried apricot, chopped to raisin size
• 12 cup cashews, chopped

1. Preheat oven to 400F.
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 400F for 25 to 30 minutes or until a toothpick stuck in centre of muffin comes out clean.

butter, sugar, egg, water, powdered milk, lemon, lemon, flour, baking powder, baking soda, salt, coriander, raisins, apricot, cashews

Taken from www.food.com/recipe/apricot-raisin-muffins-with-cashew-top-116376 (may not work)