Name: Apricot and maple muffins
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: Apricot and Maple Muffins; 1 cup milk; 1 cup bran cereal; 1 cup brown sugar; 200 gram diced apricots; 2 tablespoon maple-flavoured syrup; cooking oil spray; 1 cup self-raising flour; butter, to serve

Apricot and maple muffins

The sweetness of maple syrup is wonderfully swirled through these dense apricot muffins, packed full of all-bran goodness.

Makes 8 Item

Prep

10M

Cook

35M

Total

45M

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Ingredients

Apricot and Maple Muffins

1 cup milk

1 cup bran cereal

1 cup brown sugar

200 gram diced apricots

2 tablespoon maple-flavoured syrup

cooking oil spray

1 cup self-raising flour

butter, to serve

Method

Apricot and Maple Muffins

1.Combine milk, cereal, sugar, apricots and syrup in a bowl. Cover with plastic food wrap. Chill overnight.

2.Preheat oven to 180°C (160°C fan-forced). Line 8 holes of a 12-hole (1/3-cup) muffin tray with paper cases. Liberally spray cases with oil.

3.Sift flour over milk mixture in bowl; stir to combine. Spoon evenly into prepared tray. Bake for 35 minutes or until cooked when a skewer inserted at centre comes out clean. Stand in tray for 15 minutes.

4.Transfer to a wire rack to cool completely. Remove paper cases. Cut in half. Serve with butter.

You can freeze cooled muffins for up to 3 months. Thaw the muffins at room temperature. Try any dried fruit you like to replace the apricots.
Note

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Ingredients

Method

Apricot and Maple Muffins

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