Name: Mini Apricot and Oat Muffins with MILO and milk
Prep time: 15 min
Cook time: 15 min
Yield: 24 servings
Ingredients: 1 cup self raising flour; 1 cup plain flour; 0.75 cup brown sugar; 0.5 cup UNCLE TOBYS Traditional Oats, plus 1 tablespoon extra; 0.75 cup low fat milk; 0.5 cup canola oil; 2 none eggs, beaten; 0.75 cup pie apricot, chopped coarsely, plus 1/4 cup, extra chopped coarsely

Prep time 15 min

Cook time 15 min

Serves 24

Nutritional information per serving

Weight 47 g

Calories 148 cal

Total Fat 5.7 g

Saturated Fat 0.6 g

Carbs 21.2 g

Sugars 10.3 g

Sodium 57 mg

Fibre 1.4 g

Protein 2.9 g

INGREDIENTS
METHOD

INGREDIENTS

INGREDIENTS FOR

Metric

Cups

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1 cup

self raising flour
1 cup

plain flour
0.75 cup

brown sugar
0.5 cup

UNCLE TOBYS Traditional Oats, plus 1 tablespoon extra
0.75 cup

low fat milk
0.5 cup

canola oil
2

eggs, beaten
0.75 cup

pie apricot, chopped coarsely, plus 1/4 cup, extra chopped coarsely

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METHOD

Preheat oven to 180°C/160°C fan forced. Grease two 12 hole small (2 tablespoons/40mL) muffin pan.
Sift flour into a large bowl; add sugar and UNCLE TOBYS Traditional Oats; mix well; pour in combined milk, oil, eggs and pie apricot; mix just until combined.
Divide mixture evenly between muffin pans; sprinkle with extra UNCLE TOBYS Traditional Oats and divide extra pie apricot on top of each muffin. Bake 15 minutes or until golden and cooked through when tested with a skewer.

Mini Apricot and Oat Muffins with MILO and milk

INGREDIENTS

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METHOD

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PREFERENCES

PREFERENCES

Mini Apricot and Oat Muffins with MILO and milk

INGREDIENTS

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METHOD

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