Apricot Ginger Muffins Recipe

Ingredients for Apricot Ginger Muffins

• Self Raising Flour
• Caster Sugar
• 1/4 teaspoon salt
• 1 large egg
• Ground Ginger
• 1 cup milk
• Butter
• Dried Apricot
• Lemons, Rind Of
• 2 teaspoons baking powder

How to Make Apricot Ginger Muffins

1. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon ground ginger, and 1/4 teaspoon salt.
3. In a separate bowl, whisk together 1 large egg, 1 cup milk, 1/2 cup melted unsalted butter, 1 tablespoon grated orange peel (optional), and 1 1/2 cups chopped dried apricots.
4. Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
5. Fill the muffin liners about 2/3 full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.