Ingredients
Scale
- 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
