• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 150ml apricot flavoured yoghurt
  • 75ml UHT milk
  • 150g dried apricots, chopped finely
  • 115g butter
  • 150g castor sugar
  • 2 eggs
  • 1 tsp vanilla essence
  • Sift:
  • 200g plain flour
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1/4 tsp salt


  1. Combine the chopped dried apricots and yoghurt in a bowl. Cover and leave aside for half an hour to soften the apricots.
  2. Cream butter and sugar until light and fluffy.
  3. Add eggs one at a time, beating well after each addition.
  4. Add vanilla essence, stir in the apricot yoghurt mixture and blend well.
  5. Fold in the sifted flour and mix in the milk gradually.
  6. Fill greased muffin tins to two-thirds full. Bake at 180 ºC for about 20 minutes or until golden in colour.
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