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Almond and Apricot Breakfast Muffins | Makes 8 Muffins

Almond and Apricot Breakfast Muffins | Makes 8 Muffins

Almond and Apricot Breakfast Muffins | Makes 8 Muffins

with Apricot Jam, Pistachios and Almonds

Recipe Development TeamPublished on July 10, 2024

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Ace the new school year with these crowd-pleasing recipes, perfect for fuelling studious brains and busy parents alike. These Almond and Apricot Breakfast Muffins are kid-approved and ideal for enjoying together before school or popping into lunchboxes.

Tags:

Egg(s) not included

•Veggie

Allergens:

Sulphites

•Cereals containing gluten

•Nuts

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total45 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

80 grams

Dried Apricots

(Contains: Sulphites)

60 grams

Instant Oats

(Contains: Cereals containing gluten May contain traces of: Milk, Soya, Cereals containing gluten, Nuts)

1 pack(s)

Velvety Vanilla Cake Mix

(Contains: Cereals containing gluten May contain traces of: Milk, Soya, Egg)

50 grams

Toasted Flaked Almonds

(Contains: Nuts May contain traces of: Nuts, Sesame, Peanut)

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

4 grams

Apricot Jam

25 grams

Pistachios

(Contains: Nuts May contain traces of: Nuts, Sesame, Peanut, Sulphites)

Not included in your delivery

3 unit(s)

Egg

4 tbsp

Water

5 tbsp

Vegetable Oil

Nutritional information

Energy (kJ)7585 kJ

Energy (kcal)1813 kcal

Fat78.3 g

of which saturates17.4 g

Carbohydrate236.7 g

of which sugars146.5 g

Protein38.5 g

Salt3.3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl

•Muffin tin

Instructions

Get Prepped

1

a) Preheat your oven to 180°C/160°C fan/gas mark 4.

b) Pop 9 muffin cases into your muffin tray.

c) Roughly chop the dried apricots.

d) In a large mixing bowl, combine the instant oats, apricots, cake mix and half the flaked almonds.

Mix and Bake

2

a) Add the Greek style yoghurt along with the eggs, water and vegetable oil (see pantry for all three amounts) to the cake mixture. Gently stir until fully combined, 2-3 mins.

b) Divide the muffin mixture between your muffin cases, then drizzle over half the apricot jam.

c) Bake on the middle shelf of your oven until risen and golden, 28-30 mins, or until a rounded knife inserted in the centre comes out clean. TIP: A few crumbs are okay!

Decorate and Serve

3

a) When the muffins have 10 mins remaining in the oven, rotate the tray to give the muffins a nice, even colour.

b) While they bake, remove the pistachios from their shells, then roughly chop.

c) Once baked, allow the muffins to cool slightly, then drizzle over the remaining apricot jam.

d) Transfer to a serving platter, then sprinkle over the pistachios and remaining flaked almonds to finish.

Enjoy!

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