Blueberry and Apricot muffins


This month’s seasonal recipe for blueberry and apricot muffins comes from Ginny Greatbatch of ‘Meet n Eat’ cafe and delicatessen. Paul and Ginny welcome customers with their friendly hospitality at their cafe on New Street in Mold. Enjoying their homemade cooking is an ideal way to round off a visit to the Town.

Meet n Eat, New Street, Mold. Cafe, delicatessen and outside catering 01352 752061.
Ingredients

225g/8oz plain flour
2 tsps baking powder
50g/2oz sugar
Rind of 1 lemon
1 large egg
225ml/8fl oz milk
4 drops vanilla essence
50g/2oz melted butter
125g/4oz blueberries
25g/1oz dried apricots,
finely chopped
Method

1. Preheat oven to 200°C/400°F/ gas 6.
2. Sift flour and baking powder into bowl. Add sugar and grated rind of lemon. Make a well in the centre of the mix.
3. Beat egg in a separate bowl then add the milk, vanilla essence, melted butter, blueberries and apricots.
4. Tip the fruity mix into the dry ingredients. Mix and stir well.
5. Put 12 muffin cases into a tin. Divide the mix equally between the cases.
6. Bake for 20 minutes or till done.

One Response to Blueberry and Apricot muffins

  1. Many apricots are also cultivated in Australia, particularly South Australia, where they are commonly grown in the region known as the Riverland and in a small town called Mypolonga in the Lower Murray region of the state. In states other than South Australia, apricots are still grown, particularly in Tasmania and western Victoria and southwest New South Wales, but they are less common than in South Australia.”

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