Last weekend my Mum hosted a fundraiser for St Luke’s Hospice, the amazing place my Dad spent his final weeks.
I spent the day before baking cakes and day itself eating cakes. My blood sugar has only just come back down to earth, and here I find myself baking you all something sweet to break up a week of otherwise savoury recipes.
I hope you appreciate the sacrifice I make for you all :)
As apricots are now in season go grab a bag of them real cheap and knock up these tasty, filling muffins to make the tummy’s in your family very, very happy.
Coconut and Fresh Apricot Muffins
- 280 g plain flour
- 2 teaspoons baking powder
- 1/2 teaspoon bicarb of soda baking soda
- 1/2 teaspoon salt
- 75 g sugar plus more for dusting the tops before baking
- 50 g dessicated coconut
- 1 egg beaten
- 90 ml vegetable oil
- 150 ml milk or water
- 1 ripe banana mashed
- 175 g chopped fresh apricots
Preheat the oven to 190/375/gas 5. Line a muffin tray with muffin cases. If you're a cupcake tray & cases, you'll get more than 12 and they'll need less cooking time.
In a large bowl sift the flour, baking powder and bicarb. Add the sugar and coconut and mix well.
In a jug, combine the egg, oil, milk/water and mashed banana.
Pour the wet into the dry. Add the apricots and stir the mixture gently until there are no dry ingredients left showing. Try not to over mix.
Scoop into the cases. Sprinkle with the extra sugar and bake for around 20 minutes, or until a skewer comes out clean.