1. Preheat oven to 400°F. 2. Whisk together water and instant powdered milk; set aside. 3. Cream butter, sugar and egg together, until smooth; add reconstituted milk, lemon zest and juice, mix thoroughly. 4. In another bowl combine flour, baking powder, baking soda, salt, coriander, raisins and apricots; mix well. 5. Make a well in the middle of the dry ingredients; pour wet ingredients into the well; stir just enough to moisten, batter should be lumpy. 6. Either spray a 12 cup muffin tin with veggie spray or place a cupcake paper in each cup. 7. Fill each cup with 1/12 of the batter. 8. Sprinkle top of each muffin with chopped cashews. 9. Bake at 400°F for 25 to 30 minutes or until a toothpick stuck in centre of muffin comes out clean. ---------------------------------------------------------------------------
Nutrition
Ingredients
