These deliciously moreish apple and apricot muffins are quick to make and ideal for snacks, in the lunchbox or tied up with a ribbon as a present. We have used our Piccolo Apple & Apricot puree in these, but you can remove and add another 50ml of milk or a heaped tablespoon of yoghurt.
Tip: You can also use different fruit, substitute the Apple & Apricot puree and fruit for our Peach & Apple puree and some chunks of tinned peach.
Preparation: 15 minutes | Cooking: 20 minutes | Makes 12 | Suitable for freezing | Suitable from 10 months
250g self-raising flour
1/4 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 apple such as pink lady peeled and grated
1 banana, peeled and mashed
70g diced dried apricots (we used un-sulphered brown dried apricots)
100g butter, melted
1 x Piccolo Pouch of Apple & Apricot Puree
Storage: Store in an airtight container for 2 - 3 days in the fridge. As the muffins are fairly moist, if you want to keep them for longer, please freeze.
Preheat oven to 180 C/350 F/Gas Mark 4 and place muffin cases into muffin tin or use a well greased muffin tin.
In a bowl, whisk the eggs, melted butter, mashed banana and vanilla together.
Sieve in the flour, cinnamon and nutmeg and stir. Add the Piccolo Pouch of Apple & Apricot and milk until you have a good thick batter consistency. Add the apple and apricot and mix through.
Bake for 20-25 minutes or until muffins are golden brown and spring back if lightly pressed in their centres.
Cool 5 minutes, then loosen and turn muffins out of tin. Serve warm or cool to room temperature on a rack.
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