Apricot Muffins

I had some leftover canned apricots and apricot juice from our dinner the other night so I went searching for some recipes.  Unfortunately I wasn’t able to find anything that didn’t involve a packet cake mix.  So I dumped some ingredients into a bowl said a prayer and I must say I was very chuffed with the result and if I am honest myself 🙂  They are butter free and low in fat but full of fibre.

• 2 1/2 cups Atta Wholemeal Flour
• 1 tablespoon Baking Powder
• 1 Egg
• 2/3 cup Apricot Juice (Nectar – just check to make sure there is no added sugar)
• 1/2 cup Apple Sauce (sugar free)
• 2 tablespoons Honey
• 1 teaspoon Vanilla
• 2 tablespoons Milk (you may not need to add this it just depends on the consistency)
• 125 grams of Apricot (I used canned)

Combine the liquid ingredients (juice, apple sauce, egg, vanilla and honey) in a bowl.  Whisk until well combined.  Add combined flour and baking powder and stir until just combined.  At this stage you can add the milk if you feel that the batter is too dry.  I added 1 tablespoon of milk and used the last of my apricot juice which was about 1 tablespoon.  Line a muffin tin with your papers and drop 1 tablespoon of mixture into each.  Divide the canned apricot between the muffins then top with remaining batter.  Bake in a 180 degree oven for 30 minutes of until browned.  These muffins are best on the day they are cooked but freeze very well.  Just reheat before eating 🙂