Apricot Muffins

Makes 12
Apricot Muffins
Rating: (0ratings)


  • 1 tin apricots (425 g)
  • 3 eggs
  • 75 ml rapeseed oil
  • 150 g Siúcra/McKinney's Granulated Sugar
  • 1/2 tsp vanilla extract
  • Pinch of salt
  • 250 g plain flour
  • 45 g potato starch
  • 5 g baking powder
  • 250 ml milk

To decorate

  • Siúcra/McKinney's Icing Sugar

Strain all the liquid off the apricots. Separate the eggs, putting the yolks and whites in separate bowls. Whisk the yolks and oil together.

Combine the dry ingredients and gradually stir them into the yolk mixture, alternating with the milk. Add the vanilla extract. Beat the egg whites until stiff and fold into the cake mixture.

Divide the mixture between 12 paper cases or greased muffin cups. Top each muffin with half an apricot, rounded side upwards.

Bake at 175°C (fan oven 150°C) for about 20 minutes.

Dust lightly with Siúcra/McKinney's Icing Sugar before serving.