Apricot Stem Ginger Muffins
A light apricot and stem ginger muffin, especially good with a cup of tea.
As I have mentioned many times, this is a traditional Kiwi recipes shared (and created) by a very special, wonderful, natural BIG cook I had the privilege of working with many years ago in Auckland. The wet and dry ingredients are the basis to the recipe, the flavours can be as creative as you wish to make them.
12
10 mins plus apricot soak
20 minutes
180ºC
Ingredients
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Dry Bowl:
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500g plain flour
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2 tsp baking powder- heaped
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200g caster sugar - or 185g for less sweet
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Pinch of salt (optional)
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Wet Bowl:
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2 eggs 200g butter- melted
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200ml milk
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1 tsp vanilla bean paste
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Flavouring:
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185g dried apricots- finely sliced
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2 stem ginger- finely sliced
Instructions
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01 Lightly oil muffin tin or use paper cups.
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02 Mix all the DRY ingredients together.
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03 Mix all the WET ingredients together.
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04 Pour the WET into the DRY, add apricots and stem ginger, and fold together very gently, adding a little more milk if mixture is too dry.
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05 Spoon into tins or paper cups. Bake 20 minutes or until well risen and golden brown.
Notes
It is very important to slice the dried apricots and stem ginger finely. If one prefers a slightly more moist muffin, soak the apricots in a tbsp of the stem ginger or boiling water for 30 minutes before baking.
