Apricot and Cream Cheese Muffins
I’ve been craving apricot and cream cheese muffins all week since seeing someone in a cafe bite into one (yes, I often suffer from menu envy!). On Thursday it got the better of me and I just had to make some, I couldn’t find a recipe but I was so keen to satisfy my craving that I baked on regardless. They worked a treat and we have been enjoying them throughout the weekend – they are delicious slightly warmed and accompanying a cup of coffee!
Apricot & Cream Cheese Muffins
1/2 Cup Dried Apricots, chopped
3/4 Cup Water
2 Cups Self Raising Flour
3/4 Cup Sugar
1/4 teaspoon Cinnamon
1 Cup Milk
1/2 Cup Cream Cheese
Place apricots in a small bowl and cover with the water, soak for at least 15 minutes.
Toss together the flour, sugar and cinnamon. In a separate bowl melt the butter, add the milk and egg and beat well with a fork.
Drain the apricots (discard the water). Combine the wet and dry ingredients and add the apricots, fold together gently.
Divide into 12 greased muffin tins and press 1 teaspoon of cream cheese down into the top of each one. Bake at 200°C for 10 minutes.