Apple and Apricot Breakfast Muffins
Category: Cakes and Bakes
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.
Servings
12
Ingredients
200g dried apricots
100g grated apple with peel
60ml rapeseed oil
2 egg whites medium
125ml low fat yoghurt
175g wholemeal flour
1tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
Method
Pre-heat the oven to Gas Mark 5/190C. Line a 12 pan muffin tin with paper cases. Chop the apricots. Place half in pan with 100ml water and simmer for 15 minutes. Place remaining ingredients in a bowl. Add appricot puree and mix well. Spoon the mixture into cases and bake Gas Mark 5/190C for 35 - 40 minutes until golden brown and firm to the touch. Cool on a wire rack. PER SERVING 134 Kcal, fat 5.6g, saturated 0.5g, salt 0.2g, carbohydrate 18.4g, sugar 9.3g, fibre 2.7g
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