Quick & Easy

Apricot buttermilk muffins

These crunchy muffins are delicious served with a slather of apricot butter and a cup of hot coffee.
apricot buttermilk muffins
12 Item


Apricot butter


1.Preheat oven to 190°C. Grease 12 hole (⅓ cup/80ml capacity) muffin pan. Combine apricots and brandy in bowl, stand 20 minutes. Process apricot mixture until finely chopped, reserve ¼ cup of apricot mixture.
2.Sift flour into large bowl, rub in butter. Stir in sugar, apricot mixture, eggs and buttermilk.
3.Spoon mixture into prepared pan. Bake about 20 minutes.
4.Meanwhile, to make apricot butter, beat butter in small bowl with electric mixer until as white as possible. Gradually beat in icing sugar, brandy and reserved apricot mixture.
5.Serve muffins with apricot butter.

Related stories