Just the thing for frosty trip north to the Alnwick Garden, to meet up with Santa at the lantern parade.
This made about 16 little cupcake-sized muffins.
You'll need:
150g dried apricots, chopped
500ml boiling water
225g self-raising flour
75g brown sugar
1 egg, lightly beaten
125ml vegetable oil
125-150ml milk
100g chocolate chips (or in our case, leftover mini chocolate Easter eggs gleefully unwrapped from their foil and smashed up into little pieces)
Stick the oven on at about 180 degrees C, and line some cupcake pans with paper cases (that's your job usually).
Add the apricots to half a litre of boiling water, and leave to stand for 5 minutes. Drain, and then stand them on some kitchen paper to absorb the worst of the wet.
Mix the flour, sugar and apricots in a large bowl. Pour everything else in (including the chocolate, assuming you can stop eating it) and give it all a jolly good stir. It'll look supremely revolting.
Using a teaspoon, drop the mixture into the paper cases, and then shove the muffins into the oven for about 15-20 minutes - they're done when the tops are browned.
These are gorgeous when they're still warm and crispy on the top. They freeze well too.
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