APRICOT & TURMERIC MUFFINS
APRICOT & TURMERIC MUFFINS
Recipe
MAKES 8 MUFFINS
YOU’LL NEED
250g ground almonds
Generous pinch salt
½ tsp baking soda
2 tsp ground dried turmeric
2 organic eggs
60g unsalted butter, melted
¼ cup runny honey
6 ripe apricots, halved and stones removed
Drizzle of runny honey to top with
- Preheat the oven to 170C fan bake. Line a 12-hole muffin tray with paper cupcake cases.
- In a large bowl, combine all of the dry ingredients. Gradually mix in the eggs, melted butter (once cool) and honey, being careful not to over mix.
- Evenly divide the batter between the cupcake cases. Place an apricot half into each one and press in lightly, but not so much that the apricots are covered by batter.
- Bake for approximately 25 minutes or until golden in colour and springy to the touch. Transfer the muffins to a cooling rack and allow them to cool completely.
- Serve warm with a drizzle of honey.
- Store in an airtight container in a cool place for up to 3 days.