Apricot Jam, Oat and Yoghurt Muffins

INGREDIENTS

  • 1/2 cup rolled oats
  • 60g Unsalted Butter
  • 1/4 cup caster sugar
  • 2 Free range eggs
  • 1/2 cup Full cream milk
  • 1 cup Greek Yoghurt
  • 2 cup Self Raising Flour
  • 1/4 tspn Baking Soda
  • 3 tbspn Apricot Jam
Print Recipe

Preheat the oven to 180C.

Spread the oats onto a baking tray and place into the preheated oven for approximately three minutes or until lightly golden. Remove and set aside to cool.

Grease a 12 x 1/3 cup capacity muffin pan (or use muffin cases).

With an electric beater, cream butter and sugar together until pale.

Beat in the eggs one at a time.

Stir in the milk and yoghurt.

Sift in the baking soda and flour, stirring gently until just combined. Add the oats and combine.

Spoon the mixture evenly into the muffin tin. Distribute the apricot jam amongst the muffin cups and then using a knife swirl the jam into the mixture.

Place muffin tray in preheated oven and bake for 18- 20 minutes or until just cooked.

Cool in the tray for a few minutes before transferring to a wire rack.