Maggie Beer

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.


  1. 125ml 1/2 cup rolled oats
  2. 62ml 1/4 cup caster sugar
  3. 125ml 1/2 cup full cream milk
  4. 250ml 1 cup greek yoghurt
  5. 500ml 2 cup self raising flour
  6. 1/4 tspn baking soda
  7. 60ml 3 tbspn apricot jam

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