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Apricot/Raisin Muffins With Cashew Top

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“Entry for the RSC Winter January 2005 - miscellaneous”
READY IN:
50mins
SERVES:
12
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

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

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