Servings: Makes 18

Apricot and Hokey Pokey Muffins Recipe Ingredients: 1 tsp Vanilla Essence 4 tsp Baking Powder 6 Eggs 4 c Flour 1 c Sugar 2 Crunchie Bars 1 c Canola Oil 410g can Apricots, Drained

Directions:
Sift dry ingredients into a mixing bowl, add chopped apricots. Break Crunchie bars ( leave in the wrapper and hit with a rolling pin ), add to the mix. Beat together the eggs, oil and essence. Mix quickly into dry ingredients, add 1/2 cup of juice from fruit. Mix and spoon into oiled muffin or pattie tins. Bake at 190c for 15-20 minutes. Allow to cool slightly. Serve with Ice cream for a delicious dessert.