Honey and Apricot Muffins
135g (3/4 cup) dried apricots
300g (2 cups) self-raising flour
80g (1/3 cup) caster sugar
4 tablespoons honey
50g butter, melted
125ml (1/2 cup) milk
1 egg, lightly beaten
1. Preheat oven to 190Â°C (fan-forced). Line a 12-hole, 125ml (1/2-cup) capacity muffin tin with paper patty cases.
2. Simmer the apricots in a little water over low heat for 5 minutes. Set aside for 20 minutes, then drain and chop.
3. Gently combine the apricots with the remaining ingredients.
4. Spoon into the prepared tin and bake in preheated oven for 15 minutes.