1/2 cup chopped dried apricots
1/2 cup water
1/2 cup apricot jam, homemade is optional
100g butter
1/2 cup Chelsea White Sugar
1 egg
1/2 cup milk
2 cups flour
4 tsp baking powder
2 Tbsp Chelsea Raw Sugar or Chelsea LoGiCane Low GI Sugar

Preheat oven to 180°C.
Place apricots, water and jam in a large saucepan. Bring to the boil and simmer for 5 minutes. Stir in the butter and mix until it melts. Remove from heat and mix in the egg, Chelsea White Sugar and milk. Then add flour and baking powder, mix until just combined. Spoon into 12 deep, greased muffin tins.
Sprinkle the tops with Chelsea Raw Sugar and bake at 180°C for 15 - 20 minutes.