Ingredients
Apricot and Maple Muffins
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