Apple and apricot breakfast muffins

Apple and Apricot Breakfast Muffins
Servings:
12

Introduction

The fruit content of these wholemeal muffins keeps them very moist. These muffins are best eaten warm but will keep in an airtight container for up to 5 days or frozen for up to 6 months. Warm before serving in a microwave or wrap in foil and heat in the oven for 5 minutes.

Ingredients checklist

Nutritional values

The nutritional value of this recipe:
kCals Fat Saturated fat Salt Carbohydrates Sugar Fibre
Values shown are approximate.
134 Kcal5.6g0.5g0.2g18.4g9.3g2.7g

Method

Step 1

Pre-heat the oven to Gas Mark 5/190C.

Step 2

Line a 12 pan muffin tin with paper cases.

Step 3

Chop the apricots. Place half in pan with 100ml water and simmer for 15 minutes.

Step 4

Place remaining ingredients in a bowl. Add apricot puree and mix well. Spoon the mixture into cases and bake for 35 – 40 minutes until golden brown and firm to the touch.

Step 5

Cool on a wire rack.

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