Rooibos and Apricot Muffins is a traditional South African recipe for a classic muffin made from those two classic South African staples, redbush tea and apricot jam. The full recipe is presented here and I hope you enjoy this classic South African version of: Rooibos and Apricot Muffins.
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Ingredients:
500ml water
6 redbush/rooibos teabags
150g dried apricots (the ready to eat kind are best)
350g plain flour
1 tsp salt
2 tbsp baking powder
350g oat bran
5 tbsp apricot jam
90g butter or margarine
3 medium eggs
butter for greasing
Method:
Combine the water and rooibos teabags in a saucepan. Bring to a boil over medium heat then take off the heat and set aside to infuse for 5 minutes. At this point remove the teabags (squeeze gently to extract the tea from them). Finely chop the dried apricots and add to the warm rooibos tea and set aside to soak and soften for 20 minutes.
Sift together the flour, sugar, salt and baking powder into a large bowl then mix in the oat bran. Combine the jam and butter or margarine in a small saucepan and heat gently until the jam is liquid. Take off the heat and stir into the flour mix. Whisk the eggs lightly and add to the flour mix. Now pour in the rooibos and apricot mix, stirring to combine until you have a smooth batter (but do not over-work)
Grease the wells of two 12-well muffin tins then fill with the batter, ensuring that none is more than 2/3 full. Transfer to an oven pre-heated to 200°C and bake for 20 minutes.
When done, remove from the oven and allow to cool in the tins for 10 minutes before turning out onto a wire rack to cool completely.
