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Fruity breakfast muffins

Fruity breakfast muffins

3
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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