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Tuesday, 20 March 2007

Doc's Apricot Oatbran Muffins

250g SR Flour
1 teaspoon Baking Powder
45g Oat Bran
60g Dried Apricots Chopped
60g Sultanas
1 egg beaten lightly
325ml Skim Milk
60ml Golden Syrup
90g Butter Melted

Sift flour and baking powder together.

Add oat bran, apricots and sultanas and mix to combine.

Melt butter and golden syrup in a pan

In a jug combine egg milk.

Add milk and butter mixtures to dry ingredients and mix until just combined. Do not over mix.

Spoon into 12 half cup muffin tins and bake for 15-20 mins at 180c or until cooked when tested with a skewer.

Remove from tray and cool on wire rack

These muffins can be frozen in a zip lock bag.

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