Apricot and Coconut Muffins
A yummy muffin everyone is sure to love.
425 g Apricot, coarsely chopped, drained, halved, canned
2.3 cups Self Raising Flour
0.8 cups Brown Sugar, firmly packed
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
Preheat oven to 180C. Grease a 12 hole muffin pan.
Combine flour and sugar in a large bowl.
Use a fork to stir in apricot, and then combined egg, buttermilk, oil, and jam.
Mixture should look lumpy. Do not over-mix.
Divide mixture into muffin tray.
Topping: Combine flour, sugar and coconut in a small bowl. Use fingers to rub butter into flour mixture.
Sprinkle topping over each muffin.
Bake, uncovered, approximately 25 minutes.
Stand for 5 minutes, then place top-side up on a wire rack to cool.
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