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Apricot & Fig Muffins - Orgran


  • Prep Time: 20m
  • Cook Time: 25m
  • Serves: 15

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Ingredients

  • dried figs
  • dried apricots
  • 1 teaspoon bicarbonate of soda
  • 1 cup boiling water
  • low-fat margarine
  • 1 cup brown sugar
  • 1/2 teaspoon vanilla
  • 1/3 cup plain dairy-free yoghurt
  • 2 cups ORGRAN Self Raising Flour
  • 3 teaspoons ORGRAN No Egg™ Egg Replacer, as per packet instructions
  • 2 tablespoons golden syrup

Method

  • Dried apricots and figs need to be soaked overnight.
  • 1. Chop apricots and figs. Place into a small bowl. Add bicarbonate of soda. Pour boiling water over apricots and figs. Seal bowl and leave overnight.
  • 2. Next day, preheat oven to 160°C ( 325°F).
  • 3. Prepare 2 x 12-cup muffin trays by spraying with cooking spray. Line base of cups with circles of baking paper.
  • 4. Cream margarine, sugar and vanilla.
  • 5. Add egg mix, beating well.
  • 6. Add yoghurt and golden syrup. Stir well to combine ingredients.
  • 7. Stir in apricot & fig mixture.
  • 8. Sift flour. Fold into creamed mixture. Mixture should be a moist consistency.
  • 9. About three quarters fill each muffin cup in tray.
  • 10. Place into a moderate oven and bake for approx. 25 minutes or until cooked in the centre when tested.
  • 11. When cooked, remove from oven and leave in trays for 5 minutes before turning out onto a fine wire rack to cool.