Fruity Breakfast Muffins

These fruity breakfast muffins are a perfect way to start the day. They’re full of delicious flavours, oats and juicy apricots and are so ridiculously moreish. I loved these zesty breakfast alternatives, as they were easy to make, tasted fabulous and went wonderfully with a cappuccino.  You can also try them warm from the oven with a little butter, which was heaven. The only downside was that they got eaten rather quickly, time to make another batch or two!

Ingredients ~ Makes 12

275g self-raising flour

1 teaspoon baking powder

1/2 teaspoon bicarbonate of soda

100g caster sugar

75g porridge oats

1 large free range egg

150ml sunflower oil

150g fat-free Greek style yogurt

35g dried apricots, cut into chunks

Zest of 1 orange


  1. Preheat oven to 200°C/fan 180°C/Gas 6. Line a 12 hole muffin tray with 12 muffin cases.
  2. Sift the flour, baking powder and bicarbonate of soda together in a mixing bowl, then fold in the sugar and oats.
  3. In a separate bowl, whisk together the egg, sunflower oil and yogurt until you have a smooth batter. Pour into the dry ingredients and gently mix until just combined.
  4. Stir in the apricots and orange zest. Spoon the mixture into the muffin cases and bake for 15-20 minutes or until the tops are golden. Leave to cool on a wire rack for 10 minutes. Enjoy!

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