Ingredients:
250g unbleached plain flour, sifted
3 tsp baking powder
2 tsp mixed spice (pumpkin pie spice)
90g (1 cup) dried apricots, chopped
2 large eggs, lightly beaten
60ml (1/4 cup) vegetable oil
100g (1/2 cup) sugar
1 tsp salt
60g (1/2 cup) quick-cook oats
40g (1/2 cup) walnuts, chopped
320ml (1 1/3 cups) milk
rolled oats, to garnish
Method:
Sift together the flour, sugar, baking powder and spice mix into a large mixing bowl. Stir in the oats, apricots and walnuts then set aside.
In a separate bowl, beat together the eggs, milk and oil until thoroughly combined. Add the wet ingredients to the dry ingredients and mix until just combined.
Spoon the batter into well-greased muffin cups, filling them no more than 2/3 full. Garnish each muffin with a few rolled oats then transfer to the centre of an oven pre-heated to 180C (350F, Gas Mark 4) and bake for about 30 minutes, or until golden brown and cooked through.
Serve hot with butter and jam.
