The Oat and Honey Muffins Recipe These fluffy light muffins are perfect for breakfast or a midmorning snack because they are packed with nutritious oats and dried fruit. Makes: 10
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| Oat and Honey Muffins |
Variation Don’t like apricots? Just replace them with your favorite dried fruit, such as papaya or mango. Makes: 10
Ingredients:
2 cups (250 g) all-purpose flour
1 tbsp baking powder
¾ cup (100 g) rolled oats
½ cup (125 g) dried, cooked apricots (chopped)
¼ oz (50 g) brown sugar (packed)
½ tsp salt
2 medium eggs (beaten)
6 fl oz (175 ml) milk
5 tbsp (75 ml) sunflower oil
5 tbsp honey
Preheat the oven to 375°F (190°C). Line a muffin pan with 10 paper baking cups. Sift the flour and baking powder into a bowl and stir in the oats, apricots, sugar, and salt.
Put the flour mixture to one side. In a large measuring cup, beat together the eggs, milk, oil, and honey with a fork until thoroughly mixed and frothy.
Pour the wet mixture in the measuring cup over the dry ingredients in the bowl. Stir with a wooden spoon until the ingredients are just combined. The batter will be lumpy and runny.
Divide the mixture between the baking cups, so they are 2⁄3 full, and cook on the top rack of the oven for 20–25 minutes. Leave in the pan for a few minutes, then transfer to a cooling rack.
Chef’s Tip:
These muffins taste great served with yogurt or fresh fruit and an extra drizzle of honey.
