Apple and apricot breakfast muffins
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.
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Servings
12 muffins
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Serves
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Ingredients
Equipment
- Lined muffin tin
- Knife
- Saucepan
- Bowl
- Spoon
- Wire rack
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Nutritional information
Values shown are approximate.
| kCals | Fat (g) | Saturated fat (g) | Salt (g) | Carbohydrates (g) | Sugar (g) | Fibre |
|---|---|---|---|---|---|---|
| 134 | 5.6 | 0.5 | 0.2 | 18.4 | 9.3 | 2.7 |
Method
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Step 1
Pre-heat the oven to Gas Mark 5/190°C.
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.
