Fruity breakfast muffins

Name: Fruity breakfast muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Ingredients: 2 medium Egg(s); 35 g Brown sugar; 300 g 99% fat-free, plain or natural yoghurt, unsweetened; 3 tsp Skim milk; 70 g Rolled oats, dry; 1.5 tsp Baking powder; 2 medium Apple(s) peeled, coarsely grated; 40 g Dried apricots cut into ½cm pieces; 20 g Reduced-sugar dried cranberries; 1 pinch Ground cinnamon

Points®

Total Time

30 min

Prep

10 min

Cook

20 min

Serves

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

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.
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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Fruity breakfast muffins

Ingredients

Instructions

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