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Apricot and oat muffins

These are great for freezing (see Cook’s tip below), so make a batch of 12, then eat a few and freeze the remainder.

MAKES 12 / READY IN 30 MINUTES

125g | 4oz self-raising white flour

100g | 3½oz wholemeal flour

15ml | 1 tbsp baking powder

75g | 3oz rolled oats

175g | 6oz dried apricots, chopped

125g | 4oz sultanas

75g | 3oz light muscovado sugar

100ml | 4fl oz sunflower oil

1 medium egg

Finely grated zest and juice of 1 orange

150ml | 5fl oz skimmed milk

Extra rolled oats, for sprinkling

1 Heat the oven to 200°C/400°F/gas 6. Line a 12-hole muffin tin with paper muffin cases.

2 Sift the white flour into a large bowl. Add the wholemeal flour, baking powder, rolled oats, apricots, sultanas and sugar.

3 Mix together the oil, egg, orange zest, juice and milk and pour into the dry ingredients in the bowl. Use a large spoon to fold everything together.

4 Spoon equally into the paper muffin cases and sprinkle with oats.

5 Bake for 15 minutes until the muffins are well risen, firm and springy to the touch. Serve warm.

Cook’s tip: To freeze the muffins, cool completely and pack in small plastic bags. To serve, microwave on high (850w) for 40 seconds to warm through one muffin.