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Ingredientes
- 100 gm dry apricots minced grated zest and juice of I orange
- 142 ml lowfat sour cream
- 110 gm butter melted
- 3 Tbsp. runny honey
- 2 med Large eggs
- 175 gm self raisingflour
- 125 gm wholemeal self raising flour
- 1 tsp baking pwdr
- 75 gm toasted muesli blackcurrant jam topping:
- 50 gm soft brown sugar tsp grnd cinnamon
- 1 x heaped tbsp plain flour
- 30 gm butter melted
- 50 gm toasted muesli
Direcciones
- Soak the apricots in the orange zest and 2 tbsp orange juice for about 20 min.
- Combine the cream butter honey and Large eggs and stir into the apricot mix.
- In a separate bowl sift together the flours and baking pwdr add in the muesli and make a well in the middle.
- Stir in the apricot mix.
- Spoon into paper cases in muffin/bun tins.
- Make a thumbprint in the middle and fill each with a heaped tsp. of blackcurrant jam.
- Combine the topping ingredients and sprinkle over the jam pressing down gently to cover. Bake at 190C/375F/Gas Mark 5 for about 20 min till well risen.
- Makes 15 to 16 muffins.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 46g | |
| Recipe makes 12 servings | |
| Calories 153 | |
| Calories from Fat 112 | 73% |
| Total Fat 12.69g | 16% |
| Saturated Fat 7.56g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 58mg | 19% |
| Sodium 194mg | 8% |
| Potassium 71mg | 2% |
| Total Carbs 8.76g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 5.75g | 4% |
| Protein 1.77g | 3% |
