What better way to spend Sunday morning than baking scrumptious apricot muffins for breakfast for the working week? If you can't wait to taste, just have them for tea.
That was exactly what I did on Sunday. Baked the lovelies, cleaned up, went out to meet some friends, then came home and sat down with a good book, a cup of earl grey and nibble on the goodies.
Apricot and yogurt are great ingredients for healthy and breakfast friendly muffins. Sprinkle some fiber rich rolled oats before popping them into the oven.
At home, we store the muffins in air-tight containers and keep them in the fridge. Whenever you feel like having one, just heat it up in the over-toaster and Voila! They are as good as freshly baked.
Ingredients:-
115g butter
150g caster sugar
2 eggs
1 tsp vanilla essence
150ml apricot yoghurt
150g dried apricot
75ml milk
200g all-purpose flour
2tsp baking powder
1tsp bicarbonate of soda
1/4 tsp salt
Happy baking good cakes!
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