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Apricot, honey and almond muffins


  •  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


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.

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