Name: Apricot, honey and almond muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Ingredients: 150.00 gm self-raising flour; 2.00 gm baking powder; 100.00 gm rolled oats, plus extra to sprinkle; 50.00 gm almond meal; 125.00 ml dried apricots, finely chopped; 193.13 gm low-fat milk; 89.38 gm honey; 60g low-fat spread; 1 egg; Icing sugar, to serve

Apricot, honey and almond muffins

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Prep Time:
10 minutes

Cook Time:
25 minutes

Total Time:
35 minutes

Delicious high-fiber snack with dried apricots and honey - a family favorite!

Ingredients:

150.00 gm self-raising flour
2.00 gm baking powder
100.00 gm rolled oats, plus extra to sprinkle
50.00 gm almond meal
125.00 ml dried apricots, finely chopped
193.13 gm low-fat milk
89.38 gm honey
60g low-fat spread
Icing sugar, to serve

Instructions:

Preheat your oven to a warm 180C. Prepare a 12-hole muffin pan by lining it with paper patty cases or spraying it with oil.
In a large bowl, delicately sift the flour and baking powder. Add the oats, almond meal, and apricots. Create a well in the center of the dry ingredients.
Combine milk, honey, spread, and egg in a jug. Gently mix into dry ingredients until just combined.
Fill cupcake cases two-thirds full with the mixture. Sprinkle with a few additional oats. Bake for 20-25 minutes or until a skewer comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container and dust with icing sugar before serving.

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