A delicious Apricot Yoghurt Muffin recipe that’s easy to prepare and perfect for freezing and popping in the kids’ school lunchboxes.
Fruit muffins are always a great addition to the kids’ lunch boxes, and this apricot muffin recipe is no exception! This recipe is super easy to prepare. I often make a batch over the weekend and freeze so that I can add them to the kids’ lunch boxes through the week.
These Apricot Yoghurt Muffins are so quick to prep that you could even whip up a batch whilst you are waiting for dinner to finish cooking in the oven or on the stove top.
TIP: To mix things up, consider switching out the apricots with apples for another fruity flavour!
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Apricot Yoghurt Muffins
- Total Time: 28 mins
- Yield: 12 1x
Ingredients
- 1 cup dried apricots, diced
- 1 cup Greek yoghurt
- 30g butter, melted
- 1 egg
- 2 cups self-raising flour, sifted
- 3/4 cup caster sugar
Instructions
- Preheat oven to 180°C, fan forced.
- Lightly grease a 12-hole muffin tray or line with paper patty cases.
- In a jug add apricots and cover with boiling water. Sit for 5 minutes to soften then drain.
- In a large bowl add yoghurt, butter and egg. Mix to combine.
- Gently fold in flour, sugar and apricots until just combined.
- Spoon mixture evenly into muffin cases.
- Bake muffins in oven for 20 minutes or until golden and cooked through.
- Rest in tray for 5 minutes before transferring to a wire rack to cool completely.
Notes
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- Prep Time: 8 mins
- Cook Time: 20 mins
