Raisin & Apricot Muffins

This recipe yields 4 eggless portions. These super moist and delicious muffins, loaded with raisins & apricots – are definitely worth a grab !!

Muffin Batter

Preheat the oven at 180 ̊C (OTG mode: upper rod + lower rod + fan). Line a muffin tray with four jumbo muffin liners.
Firstly, soak raisins in hot water and keep aside.
In a bowl, sift flour, baking powder and baking soda together.
Now add in both the sugars and vanilla essence. Add butter and use your fingertips to rub everything togther until a sandy texture is achieved.
Now add in curd, orange juice and mix well. Coat chopped raisins, chopped apricots and sesame seeds in some flour. Add flour coated dry fruit mix into the batter (save some part of dry fruit mix for garnish). Mix everything well and form a smooth batter.
Pour the batter in muffin liners till 3/4th capacity and garnish with remaining flour coated chopped raisins, apricots and black sesame seeds.
Bake at 180 ̊C (OTG mode: lower rod only) for 25 minutes or until a toothpick inserted in the centre comes out clean.
Bake for 5 more minutes at upper rod only, to give a beautiful golden brown color on top.
Dust it with icing sugar once it cools down.