红莓杏脯松饼
CRANBERRY AND APRICOT MUFFINS
250g (2 cups) Plain flour;
2 teaspoons baking power;
1/2 teaspoon salt;
60g (1/4 cup) caster sugar;
3 eggs, beaten;
60 g (1/4 cup) margarine, melted;
185ml (3/4 cup) milk;
185g dried cranberries and apricots, cubed.
(Makes 12)
Preheat the oven to 200C. Sift flour, baking powder, salt and sugar into a large bowl. Make a wekk in the centre and add the eggs, margarine and milk. Mix together.
Stir in fruit cubes and spoon into deep greased muffin cups. Put into the oven and lower the temperature to 190C. Bake for 25-30 minutes until well risen and golden.
Remove from the cups and allow to cool lightly. Serve warm or with jam and cream.
Huasing Association 1999 - 2013