Apricot and Banana Muffins

These muffins with bananas and apricots are the perfect balance of tasty and nutritious. These are great for children to have as a healthy afternoon or late snack. 

Ingredients

• 2 cups dried apricots, chopped small
• 1/2 cup Sugar
• 1 cup Apricot nectar
• 4 Bananas, mashed
• 2 cups wholemeal self-raising flour
• 2 cups Self-raising flour
• 2 Eggs, lightly beaten
• 2 tbsp. Margarine melted
• 1/2 cup Reduced fat milk

Method

1. Preheat the oven to 180 C and lightly grease the muffin trays.
2. Place apricots and nectar in a saucepan, and bring to a boil. Remove from heat and allow to cool.
3. Sift flour into a large bowl. Add sugar.
4. In a separate bowl. Combine apricots and nectar, bananas, eggs, margarine and milk
5. Add liquid ingredients to dry ingredients, and mix well until just combined. Do not over-mix.
6. Spoon mixture into lightly greased muffin trays, and bake for 15-20 minutes until golden brown.

Helpful Tips

• Use over-ripe bananas for a stronger flavour. When bananas get too ripe in the fruit bowl, put them in the freezer. Then simply defrost and add to recipes.
• Freeze leftover muffins to use late snacks'.

Reference:
Cooking Nook