GFCF Apricot and Almond Muffins

Ingredients:

2 cups GF plain flour

1 cup GF self-raising flour

1 cup white sugar

1 cup castor sugar

1 cup almond flakes

1 415g tin apricots

1 desert spoon almond essence

2 extra-large eggs

1 cup vegetable oil

1 cup soy milk



Instructions:

Preheat oven to 200 degrees celcius

Drain apricots well then cut into small chunks

Mix everything except almonds and apricots into a smooth paste in large mixing bowl

Mix in apricots and almonds ensuring even distribution

Line muffin spots with patties

Fill each patty with mixture (they will only rise a little bit)

Bake for 35-40 minutes until golden brown on top and skewer comes out cleanly

Enjoy



For a slightly less intense almond flavour use ½ teaspoon of almond essence (kids may not like the strong almond flavour)