IRRESISTIBLE APRICOT AND OAT MUFFINS

INGREDIENTS

• 1 cup self-raising flour

• 1 cup wholemeal self-raising flour

• 1 cup traditional rolled oats

• ½ cup brown sugar

• 375g Nature's Delight Australian Dried Apricots, chopped

• 1 cup natural yogurt

• ½ cup reduced-fat milk

• 2 eggs

• 2 tbsp olive oil

• 1 tsp vanilla essence

• 2 tbsp Nature's Delight almond flakes (optional)
  

METHOD

1. Preheat oven to 180°C.

2. Lightly grease 2 x 24 hole mini muffin pan or line with paper cases.

3. Sift flours into bowl. Add husks from flour.

4. Add Traditional Oats, sugar and apricot and stir to combine.

5. Whisk yogurt, milk, eggs, oil and vanilla together. Add to dry ingredients and stir until just combined.

6. Divide mixture between muffin holes and sprinkle with almonds if desired.

7. Bake for 20–25 minutes or until golden. Enjoy!