Almond & Apricot Muffins | Makes 8 muffins
Bake at home | with Almonds and Apricot Jam
- Cereals containing gluten
- Wheat
- Sulphites
- Almonds
- Nuts
- Oats
- Milk
- Pistachio nuts
- Soya
- Egg
- Milk
- May contain traces of allergens
- Pecan Nuts
- Sesame
- Hazelnuts
- Pistachio nuts
- Cashew nuts
- Nuts
- Almonds
- Peanut
- Macadamia Nuts
- Brazil nuts
- Cereals containing gluten
- Sulphites
Ingredients
1 pack(s)
Velvety Vanilla Cake Mix
(Contains: Cereals containing gluten, Wheat May contain traces of: Soya, Egg, Milk)
108 grams
Apricot Jam
80 grams
Dried Apricots
(Contains: Sulphites)
50 grams
Toasted Flaked Almonds
(Contains: Almonds, Nuts May contain traces of: Pecan Nuts, Sesame, Hazelnuts, Pistachio nuts, Cashew nuts, Nuts, Almonds, Peanut, Macadamia Nuts, Brazil nuts)
60 grams
Instant Oats
(Contains: Cereals containing gluten, Oats May contain traces of: Soya, Milk, Cashew nuts, Nuts, Cereals containing gluten)
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
25 grams
Salted Pistachios
(Contains: Nuts, Pistachio nuts May contain traces of: Pecan Nuts, Sesame, Hazelnuts, Cashew nuts, Nuts, Almonds, Peanut, Macadamia Nuts, Brazil nuts, Sulphites)
Not included in your delivery
3 unit(s)
Egg
4 tbsp
Water
5 tbsp
Vegetable Oil
Utensils
Instructions
a) Preheat your oven to 180°C/160°C fan/gas mark 4. Pop 9 muffin cases into your muffin tray.
b) Roughly chop the dried apricots.
a) In a large bowl, combine the oats, apricots, cake mix and half the almonds.
b) Add the Greek style yoghurt, eggs, water and vegetable oil (see pantry for all three amounts) to the cake mix. Gently stir until fully combined, 2-3 mins.
c) Divide the muffin mixture between your muffin cases, thendrizzle over half the apricot jam.
a) Pop onto 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. When the muffins have 10 mins remaining in the oven, rotate the tray to give the muffins a nice, even colour.
b) Meanwhile, remove the pistachios from their shells, then roughly chop.
c) Once baked, allow the muffins to cool slighlty, then drizzle over the remaining aprioct jam and sprinkle over the pistachios and remaining almonds to finish.
Enjoy!
