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    Apricot and Cherry Buns

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    Apricot and Cherry Buns

    Children will love these healthy buns and they'll tempt even the pickiest eater to boost their fruit and vegetable count closer to the magical target of five a day. This is a quick all-in-one method that couldn't be simpler. You can also use it to make 24 mini muffins (cook for 20 minutes), which are excellent for children's parties or added to school lunch boxes.

    • Preparation time: 5 minutes
    • Cooking time: 25 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 6


    • 20g Yeo Valley Organic Butter, melted
    • 40g Tate & Lyle Organic Caster Sugar
    • 200ml Waitrose Organic Skimmed Milk
    • 1 large free range egg, beaten
    • ½ tsp Langdale's Vanilla Essence
    • 125g organic plain flour
    • 1 tsp baking powder
    • ¼ tsp salt
    • 125g Organic Wholemeal Plain Flour
    • 75g Waitrose Organic Dried Apricots, roughly chopped
    • 50g Waitrose Natural Colour Provençal Glacé Cherries, roughly chopped


    1. Preheat the oven to 200°C, gas mark 6. Mix together the butter, sugar, milk, eggs and vanilla essence in a large bowl. Place the plain flour, baking powder and salt in a sieve and sift over the butter mixture. Stir in the wholemeal flour.
    2. Add the dried apricots and glacé cherries and lightly mix to combine the ingredients. The mixture will look slightly uneven.
    3. Place 6 large muffin cases into a muffin pan and spoon the mixture evenly between them. Place on a high shelf in the preheated oven and bake for 25-30 minutes, or until they are well risen and brown. Remove from the oven and serve warm.

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    Cook's tips

    Don't sift the wholemeal flour or you will remove the bran pieces.


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