Mini Apricot and Carrot Muffins with Cornflakes
- For the batter
- 8 dried Apricot
- 1 carrot
- 2 eggs
- 50 grams Whipped cream
- 4 tablespoons cane sugar
- 3 tablespoons raisins
- 50 grams chopped almonds
- 2 teaspoons grated Orange peel
- 150 grams Whole wheat flour
- 2 teaspoons Baking powder
- ½ teaspoon baking soda
Cut the apricots into fine strips. Peel the carrots and finely grate. Beat the eggs and sugar until fluffy. Stir in the crème fraiche, grated carrots, raisins, apricots, chopped almonds and orange zest.
Mix the flour, baking powder and baking soda together then stir into the batter until just combined.
Grease a muffin pan with butter, fill with batter and bake in a preheated oven (180°C) (approximately 350°F) for about 20-25 minutes, until golden brown.
Warm the apricot jam with about 2 tablespoons water in a small saucepan and pass through a sieve.
Let the muffins cool slightly in the pan then remove from the wells and let cool. Brush the cooled muffins with jam and sprinkle with cornflakes, pressing down slightly to adhere.