Apricot Muffins
Serves: 4
Ready in: 15 to 30 mins
Cost Cutting Freezes Well Quick Make
A batch of these muffins make a wonderful present for colleagues or new neighbours
Ingredients:
100g self-raising flour1 tsp baking powder
2 free-range eggs
10g sweetener
1 tsp almond essence
20g low-fat spread, melted
20g ground almonds
8 tsp WeightWatchers Reduced Sugar Apricot Jam
method:
- Preheat the oven to 220C/425F/Gas 7. Place four muffin cases in a deep tin.
- Sift the flour with baking powder into a large bowl. Beat the eggs with the sweetener and almond essence. Add the spread and beat again. Stir the dry ingredients into the wet ones along with the ground almonds.
- Spoon 1 tbsp of the mixture into each muffin case, add 2 tsp of jam to each case and then cover with the remaining mix. Bake for 10-15 minutes.
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