Golden fruit muffins

(Makes 24)

250 g gluten-free flour sifted with four teaspoons wheat-free baking powder
200 g cornmeal
2 tbsps golden caster sugar
Pinch of Gozo salt
75 g butter, melted or sunflower oil
2 eggs, lightly beaten
150 ml yoghurt mixed with 75 ml water
2 tbsps each chopped dried apricots and gold sultanas

Sift the dry ingredients into a bowl. Stir in the butter or oil and eggs, and enough yoghurt mixture to produce a soft, quite wet mixture. Stir in the fruit and spoon the mixture into greased muffin tins, deep bun tins, or paper cases, arranged on a baking sheet, filling them about two thirds full. Bake in a preheated oven at 200°C, gas mark 6, for 18 to 20 minutes. Serve warm.