Preheat the oven to 190C (375F).
Line a muffin tray with either paper or silicone muffin cases.
Place a sieve over a large mixing bowl.
Add in the flour, baking powder and bicarb. Sieve together into the bowl.
Remove the sieve and add the sugar and coconut to the bowl, mixing well.
Measure out the oil and milk and add to a jug.
Crack in the egg, and use a fork to beat it well into the oil and milk until it’s well combined.
Mash the banana with the back of a fork and tip this into the ‘wet’ jug too. Mix once again.
Finally, chop the apricot into small pieces.
Pour the contents from the jug into the mixing bowl.
Add in the apricots too, and gently fold everything together.
Avoid over mixing, and as soon as 95% of the dry ingredients have been absorbed, you can move on to the next step…
Use two spoons (I like to use two soup spoons), to scoop up a dollop of muffin batter and then scrape it out into the muffin case. Repeat until all the batter is used up and each muffin looks relatively uniform in size.
Place the muffin tin into the oven and set the timer for 20 minutes.
When the time is up, remove the tin from the oven and gently press the top of a muffin with your finger. (Be careful, it’ll obviously be hot!)
If the muffin springs back from your finger press, they are ready.
However if the spot stays dented, place the tray back in the oven for a few more minutes to continue baking.
Remove the muffins from the tin and place onto a wire cooling rack.
Allow to cool to room temperature, before placing into a airtight tub and sealing shut. They’ll stay moist and delicious for 3 to 4 days.
If you wish to freeze the muffins, allow to cool fully before placing into a ziploc bag and popping into the freezer.
When you want to eat one, simply defrost in the microwave (zap in 10 seconds bursts of the defrost setting until thawed), or leave at room temperature for a couple of hours.
Please enjoy my recipe! Jane | hedgecombers.com