Orange Apricot Cranberry Muffins

 Lately, I have taken to baking muffins, and tried several techniques and recipes to get the texture I want - moist and fluffy. These are one of my favourites - super moist, tangy, tasty and fluffy! Simply love the texture.   

Ingredients - Makes 6 large muffins
4 fresh apricots stewed in sugar/honey - cut into chunks

2 tbsp of apricot juice

Juice and zest of 1 large orange

1/3 cup of cranberries

10ml of milk

1/3 cup of brown/castor sugar

1 3/4 cups of self raising flour

1/2 tsp of baking powder
1 tsp cinnamon powder

1 egg

90g of butter, just melted.

Prep work

Lightly coat muffin ramekins/pan with butter and dust with flour

Preheat oven to 200deg (fan force)

Cut butter into small squares and place onto a heated up plate - butter will melt itself.

Soak the dried cranberries into the apricot/orange juice.

Mix the dry ingredients ie flour, 2/3 of the sugar, baking powder, and cinnamon powder in a large mixing bowl.

Make a well into flour mixture, pour in melted butter, and mix - to like bread crumbs texture.

Mix the orange juice, zest, cranberries, apricots and juice together in a separate bowl.

Whisk the egg till frothy, add milk to become more frothy (ie creating air bubbles), then remaining sugar to stabilise the mixture.

Pour fruity mixture followed by egg mixture onto flour mixture and combine slowly till flour is evenly moisturised by the wet ingredients.

For fluffy muffins, DO NOT overmix. Minimum mixing is best.

Immediately cook in oven for 18 minutes.

Take out of oven, and place on top of a rack to cool for at least 40 minutes, before serving.

Bon Appetite!