Apple and apricot breakfast muffins



The fruit content of these wholemeal muffins keeps them very moist. These muffins are best eaten warm but will keep in an airtight container for up to 5 days or frozen for up to 6 months. Warm before serving in a microwave or wrap in foil and heat in the oven for 5 minutes.

Ingredients checklist

Nutritional values

The nutritional value of this recipe:
kCals Fat Saturated fat Salt Carbohydrates Sugar Fibre
Values shown are approximate.
134 Kcal5.6g0.5g0.2g18.4g9.3g2.7g


Step 1

Pre-heat the oven to Gas Mark 5/190C.

Step 2

Line a 12 pan muffin tin with paper cases.

Step 3

Chop the apricots. Place half in pan with 100ml water and simmer for 15 minutes.

Step 4

Place remaining ingredients in a bowl. Add apricot puree and mix well. Spoon the mixture into cases and bake for 35 – 40 minutes until golden brown and firm to the touch.

Step 5

Cool on a wire rack.

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