useful if you always end up going out the door without breakfast in your tum cos you're running late...
100g/4 oz ready to eat apricots, chopped
4 tbs orange juice
2 large eggs
142ml carton soured cream
100 ml/3 1/2 fl oz sunflower oil
85g/3oz golden caster sugar
300g/10oz self raising flour, sifted
1 tsp baking powder
50g/2oz crunchy muesli
12 heaped tsp marmalade
FOR THE TOPPING
50g/2 oz light muscovado sugar
2 tbs sunflower oil
50g/2 oz crunchy muesli
1) preheat oven to 190 c/gas mark 5/ fan oven 170 c
2) beat eggs, mix in soured cream, oil and sugar. stir into the apricot mixture. put the flour, baking powder and muesli in a large bowl, then gently stir in the apricot mixture. don' t overmix.
3) spoon into 12 muffin cases.dip thumb in a little flour, then make a deep thumbprint in each muffin. fill with marmalade.
4) combine topping ingredients and sprinkle over top of muffins. bake for 25-30 mins until well risen and golden.
100g/4 oz ready to eat apricots, chopped
4 tbs orange juice
2 large eggs
142ml carton soured cream
100 ml/3 1/2 fl oz sunflower oil
85g/3oz golden caster sugar
300g/10oz self raising flour, sifted
1 tsp baking powder
50g/2oz crunchy muesli
12 heaped tsp marmalade
FOR THE TOPPING
50g/2 oz light muscovado sugar
2 tbs sunflower oil
50g/2 oz crunchy muesli
1) preheat oven to 190 c/gas mark 5/ fan oven 170 c
2) beat eggs, mix in soured cream, oil and sugar. stir into the apricot mixture. put the flour, baking powder and muesli in a large bowl, then gently stir in the apricot mixture. don' t overmix.
3) spoon into 12 muffin cases.dip thumb in a little flour, then make a deep thumbprint in each muffin. fill with marmalade.
4) combine topping ingredients and sprinkle over top of muffins. bake for 25-30 mins until well risen and golden.
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