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Apricot and raspberry muffins

  • Makes 12
Apricot and raspberry muffins

Sharp-tasting raspberries give these muffins a piquancy.


  • 3 cups flour
  • 2 tblsp baking powder
  • ½ tsp salt
  • ½ cup caster sugar
  • 1¼ cups milk
  • 2 eggs
  • 1 tsp vanilla essence
  • ½ cup apricot jam
  • 100 grams butter, melted, cooled
  • 1½ cups raspberries (fresh or frozen)
  • ¼ cup flaked almonds (optional)


  1. Sift the flour, baking powder, salt and caster sugar into a large bowl and make a well in the centre.
  2. Mix together the milk, eggs, vanilla essence and apricot jam. Fold into the flour with the cooled melted butter and raspberries.
  3. Divide evenly between 12 well-greased muffin tins. Sprinkle over the almonds if using.
  4. Bake at 220°C for 20 minutes until well golden and cooked.

Cooks Tips

- If you have very thick apricot jam you may need to add a further ¼ cup milk to form a soft muffin batter.

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