Apricot Jam Breakfast Muffins

Name: Apricot Jam Breakfast Muffins
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: 2 large of Free-range eggs; 150ml pot of Natural low-fat yoghurt; 50ml of Rapeseed oil; 2 tbsp of No Added Sugar Apricot Jam, plus extra for topping; 1 ripe of Mashed Banana; 4 tbsp of Clear honey; 1 tbsp of Almond extract; 200g of Wholemeal flour; 50g of Porridge oats, plus extra for sprinkling; 1 ½ tbsp of Baking powder; 1 ½ tbsp of Bicarbonate of soda; 2 tbsp of Mixed seeds; Handful of Flaked almonds (for sprinkling)

Apricot Jam Breakfast Muffins

These breakfast muffins are packed full of natural sweeteners like honey, banana and our Folláin No Added Sugar Jam, making these a great start to a healthy day.

Prep time: 30 minutes

Cooking time: 30 minutes

Serves: 12

Recipe is great with...

Nothing but Fruit

Apricot Jam - nothing but fruit

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Ingredients Method

2 large Free-range eggs

150ml pot Natural low-fat yoghurt

50ml Rapeseed oil

2 tbsp No Added Sugar Apricot Jam, plus extra for topping

1 ripe Mashed Banana

4 tbsp Clear honey

1 tbsp Almond extract

200g Wholemeal flour

50g Porridge oats, plus extra for sprinkling

1 ½ tbsp Baking powder

1 ½ tbsp Bicarbonate of soda

2 tbsp Mixed seeds

Handful Flaked almonds (for sprinkling)
1. Pre-heat the oven to 180C/160C fan/Gas Mark 4. Line a 12-hole muffin tin with 12 large muffin cases.
2. In a mixing jug, combine the eggs, yoghurt, rapeseed oil, Apricot Jam, banana, honey and almond extract.
3. In a large bowl, combine the wholemeal flour, oats, baking powder, bicarbonate of soda and mixed seeds.
4. Pour the wet ingredients into the dry and combine until you have a smooth batter.
5. Don’t over mix as this will make your muffins tough.
6. Divide the mix between the muffin cases and place about half a teaspoon of Apricot Jam on the top of each of the muffins. Sprinkle with the extra porridge oats and the flaked almonds.
7. Bake for 25 to 30 minutes until risen and golden.
8. Check that they’re cooked by inserting a skewer into the middle of one of the muffins.
9. They’re done if it comes away clean.
10. Remove from the oven and transfer to a wire rack to cool.
11. These will keep for 3 days in a sealed container but they taste best on the day of baking.

Ingredients
Method

Ingredients

2 large Free-range eggs
150ml pot Natural low-fat yoghurt
50ml Rapeseed oil
2 tbsp No Added Sugar Apricot Jam, plus extra for topping
1 ripe Mashed Banana
4 tbsp Clear honey
1 tbsp Almond extract
200g Wholemeal flour
50g Porridge oats, plus extra for sprinkling
1 ½ tbsp Baking powder
1 ½ tbsp Bicarbonate of soda
2 tbsp Mixed seeds
Handful Flaked almonds (for sprinkling)

Method

Pre-heat the oven to 180C/160C fan/Gas Mark 4. Line a 12-hole muffin tin with 12 large muffin cases.
In a mixing jug, combine the eggs, yoghurt, rapeseed oil, Apricot Jam, banana, honey and almond extract.
In a large bowl, combine the wholemeal flour, oats, baking powder, bicarbonate of soda and mixed seeds.
Pour the wet ingredients into the dry and combine until you have a smooth batter.
Don’t over mix as this will make your muffins tough.
Divide the mix between the muffin cases and place about half a teaspoon of Apricot Jam on the top of each of the muffins. Sprinkle with the extra porridge oats and the flaked almonds.
Bake for 25 to 30 minutes until risen and golden.
Check that they’re cooked by inserting a skewer into the middle of one of the muffins.
They’re done if it comes away clean.
Remove from the oven and transfer to a wire rack to cool.
These will keep for 3 days in a sealed container but they taste best on the day of baking.

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