Apricot, almond and white chocolate mini muffins

Instructions

1. Preheat oven to 160 degrees. Cream butter and sugar until light in colour and smooth.
2. Add eggs and vanilla and continue to mix until combined. Add in flour, sour cream and milk and mix with a wooden spoon.
3. Add in almonds, apricots and white chocolate. Final consistency should be wet but not dripping. Can add more milk if needed (this is helpful if using gluten free flour).
4. Arrange paper baking cups on a baking tray and spoon in mixture until ¾ full.
5. Bake in oven for 40 mins or until light brown on top. Cool and dust with icing sugar before serving.
6. Makes approximately 20-22 mini muffins.