Fruity breakfast muffins
2
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 8 • Difficulty: Easy
Ingredients
Egg(s)
2 medium
Brown sugar
35 g
99% fat-free, plain or natural yoghurt, unsweetened
300 g
Skim milk
3 tsp
Rolled oats, dry
70 g
Baking powder
1½ tsp
Apple(s)
2 medium, peeled, coarsely grated
Dried apricots
40 g, cut into ½cm pieces
Reduced-sugar dried cranberries
20 g
Ground cinnamon
1 pinch
Instructions
1
Preheat oven to 175°C. Beat eggs and sugar with electric beaters on medium-high speed until foamy. Stir through yoghurt and milk. Add remaining ingredients and stir until combined.
2
Place 8 WW silicone muffin moulds onto a baking tray. Divide mixture evenly among moulds and bake for about 20 minutes, or until cakes are golden and a skewer inserted into centres comes out clean. Stand for 5 minutes before gently turning out. Serve warm.
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