Apricot muffins

Nutritional Analysis Makes: 12
Ingredients: 1/2 cup canned apricots in natural juice, drained and chopped 2 eggs, beaten 180 g wholemeal self raising flour 1/3 cup skim milk or yoghurt 2 drops vanilla essence

Method:
1. Preheat oven to 180˚C.
2. Beat eggs, add vanilla and combine.
3. Incorporate the flour and add enough milk or yoghurt to make a moist mixture.
4. Stir through drained apricots and mix to combine.
5. Lightly grease muffin pans and fill each well with a paper patty case.
6. Pour mixture into each muffin case, fill each to 2/3 up sides of case.
7. Bake in moderate oven until lightly golden brown. Insert a skewer into the centre of the muffin. They are cooked if the skewer comes out clean. Enjoy warm or cold. These muffins also freeze really well.

Categories:
Breakfasts
Fruits
Kids in the kitchen
Lunch boxes
Snacks
Fifteen minutes of food