8
30 minutes
Apricot and Oat Muffins
- 2 1/4 cups all-purpose flour
- 3/4 cup old fashioned oats
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup unsalted butter, melted and cooled slightly
- 1 cup raw sugar
- 2 large eggs, at room temperature
- 1 1/2 teaspoons vanilla extract
- 1 cup buttermilk, at room temperature
- 1 1/2 cups chopped Goulburn Valley Apricots
- Preheat the oven to 180°C.
- In a small bowl, whisk the flour, oats, baking powder, baking soda, and salt to combine.
- In a medium bowl, whisk the melted butter and sugar to combine. Add the eggs one at a time and mix well to incorporate. Beat in the vanilla extract.
- Add the flour mixture and mix well to combine
- Add the buttermilk and mix until fully incorporated. Fold in the apricots.
- Divide the batter between the baking cups – filling about 2/3 of the cup.
- Bake until a toothpick inserted into the centre comes out clean approx.17-20 minutes.
- Transfer to a wire rack to cool and serve with lashings of Greek yogurt.
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