Apricot muffins
Preparation time:
Makes: 12
Recipe highlights
- Suitable to microwave
- Suitable to freeze
- Best served immediately; Store in airtight container
- Nut free
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Ingredients
- 1/2 cup canned apricots in natural juice, drained and chopped
2 eggs, beaten
180 g wholemeal self raising flour
1/3 cup skim milk or yoghurt
2 drops vanilla essence
Cooking method
-
1. Preheat oven to 180˚C.
2. Beat eggs, add vanilla and combine.
3. Incorporate the flour and add enough milk or yoghurt to make a moist mixture.
4. Stir through drained apricots and mix to combine.
5. Lightly grease muffin pans and fill each well with a paper patty case.
6. Pour mixture into each muffin case, fill each to 2/3 up sides of case.
7. Bake in moderate oven until lightly golden brown. Insert a skewer into the centre of the muffin. They are cooked if the skewer comes out clean. Enjoy warm or cold. These muffins also freeze really well.
Nutritional facts
 | Average quantity per serving | Average quantity per 100g |
| Weight (g) | 41.19 | 100.00 |
| Energy (kJ) | 290.18 | 704.46 |
| Protein (g) | 3.36 | 8.15 |
| Total Fat (g) | 1.17 | 2.84 |
| -Saturated Fat (g) | 0.31 | 0.75 |
| -Polyunsaturated Fat (g) | 0.23 | 0.57 |
| -Monounsaturated Fat (g) | 0.40 | 0.96 |
| Cholesterol (mg) | 31.61 | 76.73 |
| Carbohydrate (g) | 10.22 | 24.80 |
| -Sugars (g) | 1.02 | 2.48 |
| Starch (g) | 9.12 | 22.14 |
| Water (g) | 23.93 | 58.10 |
| Alcohol (g) | 0.00 | 0.00 |
| Dietary Fibre (g) | 1.84 | 4.47 |
| Thiamin (mg) | 0.07 | 0.18 |
| Riboflavin (mg) | 0.07 | 0.18 |
| Niacin (mg) | 0.87 | 2.12 |
| Niacin Equivalents (mg) | 1.58 | 3.84 |
| Vitamin C (mg) | 0.43 | 1.04 |
| Total Folate (ug) | 14.06 | 34.14 |
| Total Vitamin A Equivalents (ug) | 33.68 | 81.76 |
| Retinol (ug) | 13.33 | 32.37 |
| Beta Carotene Equivalents (ug) | 121.00 | 293.76 |
| Sodium (mg) | 115.41 | 280.18 |
| Potassium (mg) | 93.33 | 226.58 |
| Magnesium (mg) | 18.17 | 44.11 |
| Calcium (mg) | 30.18 | 73.26 |
| Phosphorus (mg) | 156.11 | 378.98 |
| Iron (mg) | 0.63 | 1.54 |
| Zinc (mg) | 0.33 | 0.81 |
Contributed by:
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Source: Imogen Farnsworth and Sarah D'Angelo, Geelong High School. Published in the Geelong Advertiser 'Fifteen Minutes of food' series.
Recipe publication date on: 11/07/2007
Last reviewed on: 19/08/2014
