For a quick cup cake recipe that goes beyond the basic fairy cake, these muffins are scrummy for afternoon snacks. I find that using the all in one method works just as well with these recipes and recommend to save time.
Makes 12 Muffins
– 200g butter
-200g caster sugar
-200g self raising flour
-100g dried apricots (chopped)
-half a jar of apricot jam
1. Place all the ingredients bar the dried apricots in a bowl and mix until fully incorporated. Then coat the apricots in a little flour to prevent them from sinking and add to the mixture.
2. Evenly fill the muffin cases half way with around one tablespoon of cake mixture. Then take a teaspoon of apricot jam and place on the top. Continue to fill the cases with cake mixture and place in the oven at 180c for around 25 mins until golden and cooked through.
3. Allow to cool briefly in the tins and then remove to cool on a wire rack. Wait until completely cool to serve.