Apricot and maple muffins
The sweetness of maple syrup is wonderfully swirled through these dense apricot muffins, packed full of all-bran goodness.
Jun 29, 2014 2:00pm- Makes 8 Item
- 10 mins preparation
- 35 mins cooking
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.
notes
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.