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
| kCals | Fat | Saturated fat | Salt | Carbohydrates | Sugar | Fibre |
|---|---|---|---|---|---|---|
| Values shown are approximate. | ||||||
| 134 Kcal | 5.6g | 0.5g | 0.2g | 18.4g | 9.3g | 2.7g |
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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