Fresh Apricot Muffins by Marene Ng

Yield 12 muffins
Ingredient A:
Plain flour 250g
Baking powder 1tsp
Baking soda 1tsp
Salt 1/4 tsp
Cinnamon powder 1/4 tsp
Nutmeg powder 1/4 tsp

Ingredient B:
Egg 2
Milk 60ml
Sugar 120g (if the fruit is sweet, use 90g)
Vanilla essence 1tsp
Butter 80g
Fresh apricot 250g and remove skin and stone to purée (coarsly blend to have some bits n pieces)

Method: (preheat oven 210'c and line 12 muffin cups in tray)
1. Mix ingredient A and B separately in different bowls.
2. Mix B into A gradually till no traces of flour till mixture is lumpy and spoonable but not dry.
3. Scoop into muffin cups.
4. Bake 1st 5 min at 210'C and next 15 min at 190'C.