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 

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