Apricot surprise muffins

These muffins are a favourite of mine. When you bite into them, you find a delicious mixture of dried apricots and almonds hidden in the middle. Make them for special occasions or for your best friends- but make sure you keep some for yourself!

1 ¾ self-raising flour

¾ cup sugar

¼ tsp baking soda

½ tsp salt

½ cup sour cream

½ cup milk

1 egg

½ tsp almond essence

40 gms dried apricots

½ cup water

2 tbsp ground almonds

2 tbsp sugar

2 tbsp wine biscuit crumbs

Measure the first 4 dry ingredients into a large mixing bowl. Mix thoroughly. In another container, beat together the sour cream, milk, egg and almond essence. Tip the mixture into the bowl with the dry mixture. Without over-mixing, fold everything together.

TO MAKE THE FILLING: Chop the apricots into small pieces. Boil them with water for 3-4 minutes, until water has disappeared. Cool and mix with ground almonds, sugar and biscuit crumbs.

Divide the mixture evenly between 12 medium-sized muffin pans that have been coated spray 12 medium-sized muffin pans with non-stick spray. Half fill each one with the muffin mixture. Make a small depression on the surface of each one with a damp teaspoon. Divide the apricot filling mixture between the 12 cups and place carefully in the depression. Spoon the remaining mixture over the filling, taking care to cover it completely. Bake at 200°C for about 12-15 minutes or until muffin spring back when pressed lightly. Serve with whipped cream.