Apricot and Coconut Muffins

Nigel Denby uploaded this recipe to Grub4Life

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Ingredients : Makes 15 muffins
2 eggs, lightly beaten
120ml (4 floz) vegetable oil
1x 120ml (4 floz) can crushed pineapple in natural juice
50g (2oz) dried apricots
75g (3oz) caster sugar
25g (1oz) desiccated coconut
100g (4oz) plain flour
½ tsp baking powder
pinch baking soda
pinch baking salt

Method
1. Preheat oven to 180c, 350F, Gas 4
2. In a large mixing bowl, mix together the eggs, oil, pineapple, apricots sugar and coconut.
3. Sift the flour, baking powder, soda and salt and lightly fold into the mixture.
4. Line a fairy cake tin with paper cases, and pour a desert spoon of the batter into each case.
5. Bake for 25-30 minutes.
6. Allow the muffins to stand for a few minutes, then remove from the tin and allow to cool on a wire rack.
*FOR WHEAT FREE AND EGG FREE DIETS, SERVE DATE AND NUT KRISPIE SQUARES.

If you are making more than one batch of muffins reduce the oil to 3floz for each batch.