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
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.
Preparation time – 15 minutes
Cooking time – 15 minutes
Per Serve (47g)
Total fat (g)
Saturated fat (g)
Total Sugars (g)
*Note: The following ingredients were used in recipe analysis – Apricot raw and dried.