My mission is to inspire and empower others to achieve a sense of order and balance in their homes, enabling them to easily tackle daily tasks so then the rest of the day is filled with activities that bring them joy.
Apricot Yoghurt Muffins
- Prep Time: 8 mins
- Cook Time: 20 mins
- Total Time: 28 mins
- Yield: 12 1x
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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