Apricot and Cherry Muffins
|Plain flour||7 Ounce (200 g)|
|Soft light brown sugar||4 Ounce (115 g)|
|Wheatgerm||1 Ounce (25 g)|
|Baking powder||1 Teaspoon|
|Bicarbonate of soda||1 Teaspoon|
|Orange juice||4 Tablespoon|
|Vegetable margarine||2 Ounce (55 g)|
|Red cherries||2 Ounce (55 g)|
|Dried apricots||2 Ounce (55 g)|
Take the orange and grate the rind into a bowl.
Add the sifted flour, sugar, wheat germ, baking powder and the soda.
Rub the sugar into the mixture until it resembles fine breadcrumbs.
Peel the orange and separate into segments, then take the pips out.
In a blender pour in the juice, add the orange, margarine, egg, cherries and apricots and blend for a couple of minutes.
Pour this onto the dry mixture and stir carefully, until everything is just mixed.
Arrange muffin cases in a 12 hole bun tin and spoon this mixture into the cases.
Bake in the centre of a pre heated oven for almost 20 minutes or until cooked.
Don't allow the oven to be opened during this process.
When baked lift out onto a cooling tray.