Ingredients
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1/2 cup butter or 1/2 cup margarine
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3/4 cup sugar or 3/4 cup Splenda sugar substitute
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1 cup water
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4 tablespoons powdered milk (instant)
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1/2 lemon, zest of
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1/2 lemon, juice of
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2 cups all-purpose flour
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1 1/2 teaspoons baking powder
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 teaspoon coriander
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1/2 cup raisins
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1/2 cup dried apricot, chopped to raisin size
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1/2 cup cashews, chopped
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1 egg
Instructions
- Preheat oven to 400°F.
- Whisk together water and instant powdered milk; set aside.
- Cream butter, sugar and egg together, until smooth; add reconstituted milk, lemon zest and juice, mix thoroughly.
- In another bowl combine flour, baking powder, baking soda, salt, coriander, raisins and apricots; mix well.
- Make a well in the middle of the dry ingredients; pour wet ingredients into the well; stir just enough to moisten, batter should be lumpy.
- Either spray a 12 cup muffin tin with veggie spray or place a cupcake paper in each cup.
- Fill each cup with 1/12 of the batter.
- Sprinkle top of each muffin with chopped cashews.
- Bake at 400°F for 25 to 30 minutes or until a toothpick stuck in centre of muffin comes out clean.