Apple and Apricot Breakfast Muffins

Category: Cakes and Bakes

Apple and Apricot 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.

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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