Apricot/Raisin Muffins With Cashew Top Recipe

Name: Apricot/Raisin Muffins With Cashew Top
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup butter or ½ cup margarine; ¾ cup sugar or ¾ cup Splenda sugar substitute; 1 egg; 1 cup water; 4 tablespoons powdered milk (instant); 12 lemon, zest of; 12 lemon, juice of; 2 cups all-purpose flour; 1 ½ teaspoons baking powder; 1 teaspoon baking soda; ½ teaspoon salt; 1 teaspoon coriander; ½ cup raisins; ½ cup dried apricot, chopped to raisin size; ½ cup cashews, chopped

Servings: persons

½ cup butter or ½ cup margarine
¾ cup sugar or ¾ cup Splenda sugar substitute
1 egg
1 cup water
4 tablespoons powdered milk (instant)
12 lemon, zest of
12 lemon, juice of
2 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon coriander
½ cup raisins
½ cup dried apricot, chopped to raisin size
½ cup cashews, chopped

1
Preheat oven to 400F.
2
Whisk together water and instant powdered milk; set aside.
3
Cream butter, sugar and egg together, until smooth; add reconstituted milk, lemon zest and juice, mix thoroughly.
4
In another bowl combine flour, baking powder, baking soda, salt, coriander, raisins and apricots; mix well.
5
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.
6
Either spray a 12 cup muffin tin with veggie spray or place a cupcake paper in each cup.
7
Fill each cup with 1/12 of the batter.
8
Sprinkle top of each muffin with chopped cashews.
9
Bake at 400F for 25 to 30 minutes or until a toothpick stuck in centre of muffin comes out clean.

788

kcal

Calories

Fat

145

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: ½ cup butter or ½ cup margarine, ¾ cup sugar or ¾ cup Splenda sugar substitute, 1 egg, 1 cup water, and more.

Yes, Apricot/Raisin Muffins With Cashew Top falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Apricot/Raisin Muffins With Cashew Top

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions