A light muffin made with almond meal and dried apricots. Perfect for the kids school lunches.
Chop apricots and soak in apricot nectar (overnight or an hour, or just while you make the rest of the muffin mix)
Preheat oven to 180 C
Spray two muffin trays with oil or use muffin papers
In a medium bowl, using a hand whisk, mix together egg, oil, vanilla, sour cream and milk
Add soaked apricots and nectar. Stir gently until well combined
In a separate bowl, sift flour, bicarb soda, baking powder and sugar
Whisk in almond meal and coconut
Carefully pour wet mix into dry mixture and stir with a spatula very slowly. It is important not to over mix as this will make your muffins stodgy. Mix until just combined.
Scoop into prepared muffin trays, until a third full.
Chop tinned apricots and gently push pieces onto the top of each muffin. Top with coconut and almond flakes.
Bake for 18 minutes or until firm to touch. Leave in trays for about ten minutes before removing onto a wire rack to cool completely.
Dust with icing sugar to serve.