Apricot muffins

Name: Apricot muffins
Yield: 12 servings
Cuisine: Bake
Ingredients: 200.00 g flour cake; 10.00 ml Baking powder; 2.00 ml salt; 1.00 ml cinnamon ground; nutmeg ground, pinch; 100.00 g sugar; 1.00 eggs extra-large; 180.00 ml milk; 80.00 ml oil; 50.00 g pecan nuts coarsely chopped; 60.00 ml jam smooth, apricot

12 servings

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By Food24 November 03 2009

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Ingredients (11)

200.00 g	flour — cake
10.00 ml	Baking powder
2.00 ml	salt
1.00 ml	cinnamon — ground
	nutmeg — ground, pinch
100.00 g	sugar
1.00	eggs — extra-large
180.00 ml	milk
80.00 ml	oil
50.00 g	pecan nuts — coarsely chopped
60.00 ml	jam — smooth, apricot

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Method:

Preheat the oven to 200 ºC (400 ºF). Grease a 12-hollow muffin tin.
Sift together the cake flour, baking powder, salt, cinnamon and nutmeg. Add the sugar and mix. Beat together the egg, milk and oil. Add the dry ingredients. Also add the pecan nuts, stirring until just blended. Fill each muffin hollow three-quarters full with the mixture. Make a hollow in the centre of each muffin and spoon 5 ml apricot jam into each hollow. Bake for about 20 minutes or until golden brown. Makes 12 muffins.