Apricot, honey and almond muffins

Ingredients

cup self-raising flour
1/2 tsp baking powder
1 cup rolled oats plus extra to sprinkle
1/2 cup almond meal
1/2 cup dried apricots finely chopped
3/4 cup low fat milk
1/4 cup honey
60 g low fat spread or butter
1 egg
icing sugar to serve

Method

1. Preheat oven to moderate, 180C. Line a 12-hole muffin pan with paper patty cases or spray with oil.

2. Sift flour and baking powder into a large bowl. Mix in oats, almond meal and apricots. Make a well in the centre of dry ingredients.

3. In a jug, whisk together milk, honey, spread and egg. Add to dry ingredients, mixing lightly until just combined.

4. Spoon mixture into cases until 2/3 full. Sprinkle with a few extra oats. Bake for 20-25 mins, until cooked when tested with a skewer. Cool in pan for 5 mins. Transfer to a wire rack to cool completely. Store in an airtight container. Serve dusted with icing sugar.

Recipe Source: https://www.taste.com.au/recipes/apricot-honey-almond-muffins/0d67e75b-5241-4e7d-b080-202d95b1c716