Piccolo’s Apple and Apricot Muffins
These deliciously moreish apple and apricot muffins are quick to make and ideal for snacks, in the lunchbox or tied up with a ribbon as a present. We have used our Piccolo Apple & Apricot puree in these, but you can remove and add another 50ml of milk or a heaped tablespoon of yoghurt.
Tip: You can also use different fruit, substitute the Apple & Apricot puree and fruit for our Peach & Apple puree and some chunks of tinned peach.
Storage: Store in an airtight container for 2 – 3 days in the fridge. As the muffins are fairly moist, if you want to keep them for longer, please freeze.
|250g Self-Raising flour|
|100g Butter Melted|
|1 x Piccolo Pouch of Apple & Apricot puree|
|1/4Teaspoon Ground Nutmeg|
|1/2Teaspoon Vanilla Extract|
|1Teaspoon Ground cinnamon|
|1 Apple Such as pink lady peeled and grated|
|1 Banana Peeled and mashed|
|70g Diced dried Apricots We used un-sulphered brown dried apricots|
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