Ingredients
125ml rolled oats
60g unsalted butter
62ml caster sugar
2 free range eggs
125ml full cream milk
250ml greek yoghurt
500ml self raising flour
1 tspn baking soda
60ml apricot jam
125ml rolled oats
60g unsalted butter
62ml caster sugar
2 free range eggs
125ml full cream milk
250ml greek yoghurt
500ml self raising flour
1 tspn baking soda
60ml apricot jam
Join Maggie's Food Club
Become part of a wonderful community of discerning food lovers. It's completely free!
Join Maggie's Food ClubBy subscribing you agree to with our Privacy Policy.
Methods
1
Preheat the oven to 180C.
2
Spread the oats onto a baking tray and place into the preheated oven for approximately three minutes or until lightly golden. Remove and set aside to cool.
3
Grease a 12 x 1/3 cup capacity muffin pan (or use muffin cases).
4
With an electric beater, cream butter and sugar together until pale.
5
Beat in the eggs one at a time.
6
Stir in the milk and yoghurt.
7
Sift in the baking soda and flour, stirring gently until just combined. Add the oats and combine.
8
Spoon the mixture evenly into the muffin tin. Distribute the apricot jam amongst the muffin cups and then using a knife swirl the jam into the mixture.
9
Place muffin tray in preheated oven and bake for 18- 20 minutes or until just cooked.
10
Cool in the tray for a few minutes before transferring to a wire rack.
1
Preheat the oven to 180C.
2
Spread the oats onto a baking tray and place into the preheated oven for approximately three minutes or until lightly golden. Remove and set aside to cool.
3
Grease a 12 x 1/3 cup capacity muffin pan (or use muffin cases).
4
With an electric beater, cream butter and sugar together until pale.
5
Beat in the eggs one at a time.
6
Stir in the milk and yoghurt.
7
Sift in the baking soda and flour, stirring gently until just combined. Add the oats and combine.
8
Spoon the mixture evenly into the muffin tin. Distribute the apricot jam amongst the muffin cups and then using a knife swirl the jam into the mixture.
9
Place muffin tray in preheated oven and bake for 18- 20 minutes or until just cooked.
10
Cool in the tray for a few minutes before transferring to a wire rack.
