Pistachio & Apricot Muffins - Recipe

1 1/3 cups roughly chopped dried apricots
4 tbsp. brandy
4 cups self-rising flour
1/2 cup unsalted butter, cubed
3/4 cup confectioners/icing sugar
2 lightly beaten eggs
3/4 cup buttermilk
1/2 cup chopped pistachios

Soak the chopped apricots in the brandy and let stand for 1 hour.
Preheat the oven to 350F. Drain the apricots and then puree in a food processor until smooth. Put the flour and butter in a medium bowl. Using a pastry blender or a fork cut the butter and flour together until it looks like bread crumbs. Stir in the sugar, eggs, buttermilk and pistachios until just combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 30 minutes.

Makes approximately 12 muffins