Almond and Apricot Breakfast Muffins | Makes 8 Muffins
Bake at home | with Apricot Jam, Pistachios and Almonds
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
80 grams
Dried Apricots
(Contains Sulphites)
60 grams
Instant Oats
(Contains Cereals containing gluten May contain Milk, Soya, Cereals containing gluten, Nuts)
1 pack(s)
Velvety Vanilla Cake Mix
(Contains Cereals containing gluten May contain Soya, Egg, Milk)
50 grams
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
4 grams
Apricot Jam
25 grams
Pistachios
(Contains Nuts May contain Sulphites, Sesame, Nuts, Peanut)
Not included in your delivery
3 unit(s)
Egg
4 tbsp
Water
5 tbsp
Vegetable Oil
Nutritional information
Utensils
Instructions
a) Preheat your oven to 180°C/160°C fan/gas mark 4.
b) Pop 9 muffin cases into your muffin tray.
c) Roughly chop the dried apricots.
d) In a large mixing bowl, combine the instant oats, apricots, cake mix and half the flaked almonds.
a) Add the Greek style yoghurt, eggs, water and vegetable oil (see pantry for all three amounts) to the cake mixture. Gently stir until fully combined, 2-3 mins.
b) Divide the muffin mixture between your muffin cases, then drizzle over half the apricot jam.
c) Bake on the middle shelf of your oven until risen and golden, 28-30 mins, or until a rounded knife inserted in the centre comes out clean. TIP: A few crumbs are okay!
a) When the muffins have 10 mins remaining in the oven, rotate the tray to give the muffins a nice, even colour.
b) While they bake, remove the pistachios from their shells, then roughly chop.
c) Once baked, allow the muffins to cool slightly, then drizzle over the remaining apricot jam.
d) Transfer to a serving platter, then sprinkle over the pistachios and remaining flaked almonds to finish.
Enjoy!
