3 cups (300 g) self raising (self rising) flour
1 tsp baking powder
1/2 cup (75 g) ready to eat dried apricots, chopped
2 medium size eggs
2 bananas, mashed
2/3 cup (150 ml) 1/4 pt milk
3/4 stick (6 Tbsp) 75 g butter, melted
1 tsp baking powder
1/2 cup (75 g) ready to eat dried apricots, chopped
2 medium size eggs
2 bananas, mashed
2/3 cup (150 ml) 1/4 pt milk
3/4 stick (6 Tbsp) 75 g butter, melted
method
1. Preheat the oven to 200°C (400°F) Gas Mark 6.
2. Sieve the flour and baking powder into a bowl and stir in the apricots.
3. In a separate bowl, whisk together the eggs, bananas, milk and butter and stir into the dry ingredients. Mix well.
4. Spoon the mixture into muffin tins lined with muffin cases. Bake in the preheated oven for 15-20 minutes until risen and golden.
5. Delicious served warm or cold.
2. Sieve the flour and baking powder into a bowl and stir in the apricots.
3. In a separate bowl, whisk together the eggs, bananas, milk and butter and stir into the dry ingredients. Mix well.
4. Spoon the mixture into muffin tins lined with muffin cases. Bake in the preheated oven for 15-20 minutes until risen and golden.
5. Delicious served warm or cold.
serving amount
serves: 10-12
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