Mini Apricot & Oat Muffins

INGREDIENTS

1 cup (150g) self raising flour

1 cup (150g) plain flour

¾ cup (165g) brown sugar

½ cup (45g) UNCLE TOBYS Traditional Oats, plus 1 tbsp (20g) extra

¾ cup (190mL) low fat milk

½ cup (125mL) canola oil

2 eggs, beaten

¾ cup (185g) pie apricot, chopped coarsely, plus ¼ cup (60g), extra chopped coarsely

 

METHOD

1. Preheat oven to 180°C/160°C fan forced. Grease two 12 hole small (2 tablespoons/40mL) muffin pan.

2. Sift flour into a large bowl; add sugar and UNCLE TOBYS Traditional Oats; mix well; pour in combined milk, oil, eggs and pie apricot; mix just until combined.

3. Divide mixture evenly between muffin pans; sprinkle with extra UNCLE TOBYS Traditional Oats and divide extra pie apricot on top of each muffin. Bake 15 minutes or until golden and cooked through when tested with a skewer.

 

Makes 24

Preparation time – 15 minutes

Cooking time – 15 minutes 

NUTRITIONAL TABLE

 

Per Serve (47g)

Per 100g

Energy (kJ)

622

1,320

Protein (g)

2.9

6.1

Total fat (g)

5.7

12.1

Saturated fat (g)

0.6

1.3

Carbohydrate (g)

21.2

44.9

Total Sugars (g)

10.3

21.8

Fibre (g)

1.4

3.1

Sodium (mg)

57

122

Calcium (mg)

30.3

64.2

*Note: The following ingredients were used in recipe analysis – Apricot raw and dried.

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