Apricot and Coconut Muffins

Ingredients

• 425 g Apricot, coarsely chopped, drained, halved, canned
• 2.3 cups Self Raising Flour
• 0.8 cups Brown Sugar, firmly packed
• 1 egg
• 0.7 cups Buttermilk
• 0.5 cups Vegetable Oil
• 0.3 cups Apricot Jam
• 0.3 cups Flour
• 1 Tbs Caster Sugar
• 0.3 cups Coconut, shredded
• 30 g Butter

Instructions

1. Preheat oven to 180C. Grease a 12 hole muffin pan.
2. Combine flour and sugar in a large bowl.
3. Use a fork to stir in apricot, and then combined egg, buttermilk, oil, and jam.
4. Mixture should look lumpy. Do not over-mix.
5. Divide mixture into muffin tray.
6. Topping: Combine flour, sugar and coconut in a small bowl. Use fingers to rub butter into flour mixture.
7. Sprinkle topping over each muffin.
8. Bake, uncovered, approximately 25 minutes.
9. Stand for 5 minutes, then place top-side up on a wire rack to cool.