Apricot Cottage Muffins

Apricot Cottage Muffins

Ingredients

• 125g butter
• 1 cup brown sugar
• 1 egg, lightly beaten
• 300g Australian Cottage or Ricotta Cheese
• 1 cup chopped dried apricots
• 2 cups plain flour, sifted
• 1 teaspoon bicarbonate of soda
• 1/2 cup Pauls Milk

Method

1. Cream butter and sugar together until light and fluffy.
2. Gradually beat in the egg. Fold through the remaining ingredients and mix well.
3. Spoon into 12 buttered muffin tins and bake at 180°C for 25-30 minutes or until golden brown.