Make in mini muffin tins for a perfect bite sized treat.
INGREDIENTS2 1/2 cup self-raising flour
100 gram butter, chopped
1 cup caster sugar
1 1/4 cup buttermilk
1 egg, beaten
1 cup mixed glacé fruit, coarsely chopped
2 tablespoon strained apricot jam, warmed
1. Preheat oven to 200°C (180°C fan-forced). Grease 12-hole muffin pan.
2. Sift flour into medium bowl, rub in butter. Gently stir in caster sugar, buttermilk and beaten egg. Gently stir in chopped glacé fruit. Spoon mixture into pan holes, bake about 20 minutes. Stand muffins 5 minutes before turning, top-side up, onto wire rack to cool.
3. Brush tops of muffins with warmed, strained apricot jam; top with drizzled white chocolate. Dust with sifted icing sugar, if you like.