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Jungle Recipes

10 oz (280g) plain flour*
2 1/2 tsp baking powder
1/4 tsp soda bicarbonate
1/2 tsp salt
3-4 oz (85-110g) sugar
2 oz (60g) toasted flaked almonds
1 egg
1 tsp vanilla essence/flavouring
6 oz (170g) dried apricots, chopped - no need to soak but if using ready-soaked may need to reduce milk to 9 fl oz (260ml)
10 fl oz (290 ml) milk
3 fl oz (90ml) corn oil or melted butter

* With self-raising flour, reduce baking powder to 1 tsp (5ml); do not adjust soda bicarbonate

• 1 Prepare muffin tins. Preheat oven to gas mark 5-6, 190-200 deg C
• 2 Sift together flour, baking powder, soda bicarb and salt. Stir in the sugar and almonds
• 3 In another bowl beat the egg and add the vanilla, chopped apricots, milk and oil/melted butter.
• 4 Add the wet ingredients to the dry. Stir just until combined and no dry flour is visible. Batter will be lumpy.
• 6 Spoon into tins. Bake for 20-25 minutes, until tops are lightly browned and spring back when pressed gently