These fruity breakfast muffins are a perfect way to start the day. They’re full of delicious flavours, oats and juicy apricots and are so ridiculously moreish. I loved these zesty breakfast alternatives, as they were easy to make, tasted fabulous and went wonderfully with a cappuccino. You can also try them warm from the oven with a little butter, which was heaven. The only downside was that they got eaten rather quickly, time to make another batch or two!
Ingredients ~ Makes 12
275g self-raising flour
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
100g caster sugar
75g porridge oats
1 large free range egg
150ml sunflower oil
150g fat-free Greek style yogurt
35g dried apricots, cut into chunks
Zest of 1 orange
- Preheat oven to 200°C/fan 180°C/Gas 6. Line a 12 hole muffin tray with 12 muffin cases.
- Sift the flour, baking powder and bicarbonate of soda together in a mixing bowl, then fold in the sugar and oats.
- In a separate bowl, whisk together the egg, sunflower oil and yogurt until you have a smooth batter. Pour into the dry ingredients and gently mix until just combined.
- Stir in the apricots and orange zest. Spoon the mixture into the muffin cases and bake for 15-20 minutes or until the tops are golden. Leave to cool on a wire rack for 10 minutes. Enjoy!
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