Recipe for Blackcurrant and Muesli Muffins 
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Yield:
15 to 16 muffins
Ingredients:
Amount Ingredient
100 gm dried apricots chopped
grated zest and juice of I orange
142 ml sour cream
110 gm butter melted
3 tbl runny honey
2 med eggs
175 gm self raisingflour
125 gm wholemeal self raising flour
1 tsp baking powder
75 gm toasted muesli
blackcurrant jam
topping:
50 gm soft brown sugar
tsp ground cinnamon
1 x heaped tbsp plain flour
30 gm butter melted
Instructions:
Instructions: Soak the apricots in the orange zest and 2 tbsp orange juice for about 20 minutes.

Combine the cream butter honey and eggs and stir into the apricot mixture.

In a separate bowl sift together the flours and baking powder add the muesli and make a well in the middle.

Stir in the apricot mixture.

Spoon into paper cases in muffin/bun tins.

Make a thumbprint in the middle and fill each with a heaped teaspoon of blackcurrant jam.

Combine the topping ingredients and sprinkle over the jam pressing down gently to cover. Bake at 190C/375F/Gas Mark 5 for about 20 minutes until well risen.

Makes 15 to 16 muffins.

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