Apricot Crunch Muffins

Ingredients

1/2 cup chopped dried apricots
1/2 cup water
1/2 cup apricot jam
100g butter
1/2 cup CSR white sugar
1 egg
1/2 cup milk
2 cups flour
4 tsp baking powder
2 tbsp CSR raw sugar

Method

Place apricots, water and jam in a large saucepan. Bring to the boil and simmer for 5 minutes. Stir in the butter and mix until it melts. Remove from heat and mix in the egg, white sugar and milk. Then add flour and baking powder, mix until just combined. Spoon into 12 deep well greased muffin tins. Sprinkle the tops with raw sugar and bake at 180°C for 15 to 20 minutes.

White Sugar

Ingredients: cane sugar

Here's one we all know and love! The uniform size of the sugar crystals gives you a regular texture and consistency, making it the perfect ingredient for baking and sweets.

Raw Sugar

Ingredients: cane sugar

This natural granulated sugar (golden in colour, and honey like in taste) is mainly used as a sweetener for coffee, or in baking and cooking where it improves the flavour and colour of the end result. It is especially used in recipes for biscuits and cakes made with less processed ingredients like oatmeal and wholemeal flours.