Slices, Muffins and Cakes Recipes

Apricot and Toffee Almond Muffins

Preparation time: 15 minutes Cooking time: 25 minutes


  • 100g unsalted butter, diced
  • 2/3 cup caster sugar
  • 1 egg
  • 1 1/2 cups Angas Park Dried Apricots, diced
  • 1 1/4 cups milk
  • 2 1/2 cups self-raising flour


  • 1/3 cup honey
  • 1 cup flaked almonds


  1. Place the butter and sugar in a mixing bowl and beat until light and fluffy. Add egg and beat well.
  2. Stir through apricots and milk then fold in flour. Spoon mixture into a lightly-greased 12-cup capacity muffin tray.
  3. Topping: Place honey and almonds in a small saucepan and bring to the boil. Remove from heat.
  4. Spoon topping over muffins and bake in a pre-heated moderate oven (170ºC-190ºC) for 20-25 minutes or until cooked.
Makes 12


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