Apricot & Raisin Muffins

Apricot & Raisin Muffins

This gluten free recipe creates delicious and moist muffins loaded with healthy dried fruits and grains.

  • 2 cups Healtheries Simple Apricot & Raisin Hot Cereal
  • 1 cup fat reduced milk
  • 3 teaspoons wheat & gluten free baking powder
  • 2 eggs
  • 2 tablespoons canola oil*

* Canola oil can be replaced with any other nut or vegetable oil

Makes

6 muffins

Method

  1. Place the cereal in a bowl and add the milk. Cover with plastic wrap and refrigerate overnight.
  2. Preheat the oven to 175° C.
  3. Sprinkle the baking powder over the prepared cereal and fold through
  4. Whisk together the eggs and oil and stir into cereal mixture. Mix together well.
  5. Spoon into 6 greased muffin pans and bake for 15 to 20 minutes or until a skewer inserted into a muffin comes out clean. Cool muffins on a wire rack.

Serving Suggestions

Serve warm out of the oven with a scraping of low fat spread or simply enjoy as they are.

Nutritional Information

Average Quantity per Serve

Energy 914kJ (218Cal)
Protein 6.4g
Fat, Total 8.8g
- Saturated 1.4g
Carbohydrate 27.5g
- Sugars 7.5g
Dietary Fibre 1.5g
Sodium 347mg
 
 
 
 
 

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