Apricot Buttermilk Muffins

By MissHeather

Ingredients

• Apricot Butter:
• 1 1/2 C roughtly chopped dried apricots
• 1/4 C brandy
• 3 C self-raising lfour
• 125 g butter, chopped
• 1/2 C sugar
• 2 eggs, lightly beaten
• 3/4 C buttermilk
• 60 g butter
• 1 C icing sugar
• 1 T brandy

Preparation

Step 1

Grease 12 hole muffin pan.

Combine apricots and brandy in bowl, stand 20 minutes. Process apricot mixture until finely chopped, reserve 1/4 C of apricot mixture. Sift flour into large bowl, rub in butter. Stir in sugar, apricot mixture, eggs and buttermilk. Spoon mixture into prepared pan. Bake in moderately hot oven about 20 minutes. Serve with apricot butter.