baked apricot muffin topped with oats

Apricot Oat Muffins

  • 45 mins
  • 12 servings
  • 189 kcal per serving


    • Quaker Oats 90g
    • Wheat flour 120g
    • Packed brown sugar 100g
    • Wheat germ 115g
    • Honey 2 tsp
    • Baking Powder 1 1/2 tsp
    • Grated Orange Peel
    • Ground cinnamon 1 tsp
    • Salt 1/2 tsp
    • Egg whites, lightly beaten 2
    • Semi skimmed milk 245ml
    • Vegetable oil 60ml
    • Apricot fruit spread, plus additional for glaze 10g
    • Oats, for topping


  • Heat oven to 200°C.
  • Place paper muffin liners in 12 regular muffin cups; set aside.
  • In large bowl, combine oats, flour, brown sugar, wheat germ, baking powder, orange peel, cinnamon and salt; mix well.
  • Combine egg whites, milk and oil; mix well.
  • Add to dry ingredients all at once; mix just until blended. (Batter will be thin.)
  • Fill each prepared muffin cup 1/3 full with batter.
  • Carefully spoon 1 teaspoon of apricot fruit spread in the center of each muffin cup.
  • Spoon remaining batter over fruit spread, dividing evenly.
  • Sprinkle each filled muffin cup with oats.
  • Bake 20 to 22 minutes or until golden brown.
  • Remove from oven to wire rack.
  • Lightly brush additional fruit spread onto the warm muffin tops to glaze.
  • Let stand for 10 minutes. Remove from muffin cups. Serve warm.

  • To freeze, wrap cooled muffins securely in foil, or place in freezer bag. Seal, label and freeze up to 6 months.

    Cook's Tip: *If using old fashioned oats, add 2 tablespoons additional flour.
baked apricot muffin topped with oats
Traditional Wholegrain Oats View product


Throw open the cupboard of possibility, the freezer of anything goes. Add a splash of this, a sprinkle of that, and a good dollop of winging it. Go Forridge.