INGREADIENT

• 425 g canned apricot coarsely chopped drained halved
• 2 1/4 cup self-raising flour
• 3/4 cup brown sugar firmly packed
• 1 egg
• 0.6 cup buttermilk
• 1/2 cup vegetable oil
• 1/3 cup apricot jam
• 1/4 cup plain flour
• 1 tbs caster sugar
• 1/3 cup shredded coconut
• 30 g butter

Direction

1. Preheat oven to 180C. Grease a 12 hole muffin pan.
2. Combine flour and sugar in a large bowl.
3. Use a fork to stir in apricot, and then combined egg, buttermilk, oil, and jam.
4. Mixture should look lumpy. Do not over-mix.
5. Divide mixture into muffin tray.
6. Topping: Combine flour, sugar and coconut in a small bowl. Use fingers to rub butter into flour mixture.
7. Sprinkle topping over each muffin.
8. Bake, uncovered, approximately 25 minutes.
9. Stand for 5 minutes, then place top-side up on a wire rack to cool.