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Ingredients
- 100 gm butter or possibly margarine at room temperature
- 55 ml honey
- 2/3 c. canned apricots mashed
- 1 lrg egg
- 1 Tbsp. canned apricot juice
- 250 gm all-purpose flour sifted
- 1/2 tsp salt
- 2 1/2 tsp double-acting baking pwdr
Directions
- 1. Preheat oven to 180 C for bread, or possibly 190 C for muffins.
- 2. Grease and lightly flour 1 20x6x12 cm loaf pan, or possibly 2 muffin tins (12 muffins, 6 1/2 cm diameter, medium).
- 3. Cream the butter with the honey and add in the mashed apricot pulp. Beat in the egg and the apricot juice.
- 4. Sift flour, salt, and baking pwdr together. Fold into the mix.
- 5. Fill the loaf pan or possibly the muffin tins about half full. Bake the loaf for 45-60 min, or possibly till a cake tester, knife blade, or possibly toothpick stuck into the center of the loaf comes out clean. Bake the muffins for 30-35 min. Serve warm with honey and butter or possibly honey butter.
- Difficulty : easy.
- Precision : measure ingredients.
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