Apricot Jam, Oat and Yoghurt Muffins
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Step 1: Preheat the oven to 180C.
Step 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.
Step 3: Grease a 12 x 1/3 cup capacity muffin pan (or use muffin cases).
Step 4: With an electric beater, cream butter and sugar together until pale.
Step 5: Beat in the eggs one at a time.
Step 6: Stir in the milk and yoghurt.
Step 7: Sift in the baking soda and flour, stirring gently until just combined. Add the oats and combine.
Step 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.
Step 9: Place muffin tray in preheated oven and bake for 18- 20 minutes or until just cooked.
Step 10: Cool in the tray for a few minutes before transferring to a wire rack.
125ml 1/2 cup rolled oats
60g unsalted butter
62ml 1/4 cup caster sugar
125ml 1/2 cup full cream milk
250ml 1 cup greek yoghurt
500ml 2 cup self raising flour
1/4 tspn baking soda
60ml 3 tbspn apricot jam