Another variation on my Healthy Fruit Muffins recipe. These ones are less healthy, though, as they contain the all important addition of white chocolate chips (5 Syns each if you’re on SW).
They are lovely, though — the apricots are so sweet and lovely, and the chocolate melts so well into the muffin batter. Mmmm.
- 70z apricots
- 1oz All-Bran
- 3 tablespoons of artificial sweetener
- 60ml sugarfree orange squash
- 20z self-raising flour
- 1 tablespoons baking powder
- 1 small pack of white chocolate chips
- 2 eggs
Preheat the oven to 200C before you starting making your muffins. The first thing to do is cut the apricots into slices and soak them in water for 20 minutes. To do this I cut a line around the apricot, following the line on the apricot skin, and peel the two halves off the stone. Then I just slice them and put them in a shallow dish covered in water.
When they have soaked, drain them and put them in a bowl with the crushed All-Bran and the sweetener and the squash. Sieve in the flour and the baking powder, crack in the eggs and pour in the chocolate chips. Stir well and divide between six muffins cases. If you have any leftover apricots, cube them and sprinkle on top just before they go in the oven.
Bake for 15-20 minutes, and you have some lovely apricot fruit muffins! They’re the ones that are second from the right.
From left to right we have raspberry and chocolate, blueberry and lemon, apricot and white chocolate and banana and cinnamon.