Apricot Pineapple and Mint Muffins

Apricots are small golden orange fruits with velvety skin and the flavour is nearly musky with a slight bitterness that is more distinct when dried.

Ingredients make 6

170 g apricot nectar (golden circle)

110 g oil

70 g. caster sugar

50 g. eggs

200 g self raising flour

70 g. chopped pineapple (Golden circle)

1 tsp finely chopped mint

50 g finely chopped died apricot

Method

Preheat oven to 180ºC. Blend nectar, oil, sugar and eggs until combined. Add flour and mix until smooth. Blend pineapple, mint and dried apricot in and scope or pipe mixture into a paper cup filled muffin tray. Bake for approx. 25 minutes.

Note: Try other fruit, juice and herb combination such as peaches, plum and basil.