16 October 2012

Night Before Apricot Breakfast Muffins

Doing the prep work for these delicious and healthy muffins the night before saves the measuring and mess in the morning.  Just combine wet and dry ingredients, pour and bake and breakfast is done! Piping hot, fresh muffins in around 25 minutes.

3/4 cup wholemeal flour (I use spelt)
1 tsp baking powder
1/2 cup rolled oats
1/2 cup finely chopped dried apricots
1 tbsp flax seed
3/4 cup packed brown sugar
1 egg
4 tablespoons olive oil
1/3 cup buttermilk

Combine dry ingredients in large mixing bowl. Cover and set aside until morning.  Mix wet ingredients and store, covered, in the fridge until the morning. At breakfast time, pre-heat oven to 200 degrees Celsius.  Combine the wet and the dry ingredients, and stir just until blended. Pour mixture into greased 6 cup muffin tin, sprinkle a few oats over the top and bake for about 20 minutes.

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