Recipe

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
  • 10 mins preparation
  • 35 mins cooking
  • Makes 8 Item
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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.

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.

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