• 300 g (10 oz) self-raising wholemeal flour
  • 1 teaspoon baking powder
  • 150 g (5 oz) light muscovado sugar
  • grated rind of 1 orange
  • 3 eggs
  • 200 ml (7 fl oz) full-fat crème fraîche
  • 225 g (7½ oz) can apricot halves in natural juice, drained and roughly chopped, the juice reserved
  • 3 tablespoons sunflower seeds

Stir the flour, baking powder, sugar and orange rind together in a mixing bowl.

Beat the eggs in a smaller bowl then mix in the crème fraîche. Add to the flour mixture with the chopped apricots and fork together until just mixed, adding 2–3 tablespoons of the reserved canned apricot juice to make a soft spoonable consistency.

Spoon the mixture into paper muffin cases arranged in a 12-hole deep muffin tin and sprinkle with the sunflower seeds. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15–18 minutes until well risen and the tops are cracked. Leave to cool in the tin for 5 minutes then transfer to a wire rack. Serve warm or cold. These are best eaten on the day they are made.

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