A couple of years ago I use to bake muffins every single day of my life! Muffins are very popular amongst Capetonians. The most popular are definitely bran and also nut and raisin muffins. We use to sell at least six of each every day in my coffee shop. The bran and nut and raisin muffins were baked by my kitchen staff and I use to bake at least one other variety daily.
I got very tired of baking and eating muffins, but for the past few weeks I have been craving muffins again. After seeing Tandy from Lavender & Lime’s challenge for baking something using dried fruit I decided to bake this old favourite again. The sweet chocolate works well with the tartness of the dried Turkish apricots.
These muffins are best eaten warm and fresh (as is the case with all muffins). I used my new stencil that was in my Ideas magazine (August 2011 edition) to dust a design with icing sugar on top of the muffins.
60ml castor sugar
1 egg, beaten
60ml melted butter
pinch of salt
300ml cake flour
7 ml baking powder
80g chopped dried Turkish apricots
80g chopped chocolate
icing sugar for dusting (optional)
Pre-heat the oven to 200ºC.
Place 8 to 10 muffin holders into muffin pans.
Mix the castor sugar, egg, milk, melted butter and salt together.
Sift the cake flour and baking powder together.
Add to the milk mixture with the apricots and chocolate and fold in.
Spoon mixture into muffin holders, filling them up to ⅔.
Bake for 20 minutes or until a skewer inserted comes out clean.
Remove from the oven and leave to cool a little.
Dust some icing sugar on top (optional). (I used my new stencil that was in my Ideas magazine – August 2011 edition!)