APRICOT/RAISIN MUFFINS WITH CASHEW TOP

Apricot/Raisin Muffins With Cashew Top image

Provided by Derf2440

Time 50m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 15

1/2 cup butter or 1/2 cup margarine
3/4 cup sugar or 3/4 cup Splenda sugar substitute
1 egg
1 cup water
4 tablespoons powdered milk (instant)
1/2 lemon, zest of
1/2 lemon, juice of
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon coriander
1/2 cup raisins
1/2 cup dried apricot, chopped to raisin size
1/2 cup cashews, chopped

Steps:

Preheat oven to 400°F.
Whisk together water and instant powdered milk; set aside.
Cream butter, sugar and egg together, until smooth; add reconstituted milk, lemon zest and juice, mix thoroughly.
In another bowl combine flour, baking powder, baking soda, salt, coriander, raisins and apricots; mix well.
Make a well in the middle of the dry ingredients; pour wet ingredients into the well; stir just enough to moisten, batter should be lumpy.
Either spray a 12 cup muffin tin with veggie spray or place a cupcake paper in each cup.
Fill each cup with 1/12 of the batter.
Sprinkle top of each muffin with chopped cashews.
Bake at 400°F for 25 to 30 minutes or until a toothpick stuck in centre of muffin comes out clean.