Preheat oven 350°F.
Place raisins in a small bowl and pour juice over the top to cover and heat for 1 min in microwave. Slightly coat or spray 12 muffin cups or 9x5 loaf pan.
In a large bowl, using a fork combine all dry ingredients together. Stir in raisins, candied peel and apricots.
In a medium bowl, whisk egg, milk, oil, butter and vanilla. Pour over the flour mixture.
Stir just until mixed. Batter will be lumpy.
Divide into muffin tins or scrape into loaf pan and smooth top.
Bake in center of preheated oven for 20-25 minutes (for muffins) or 1 hour (for loaf).
Let cool for 5 minutes before removing from pans.
