Makes 6 large muffins.
Preheat oven to 180 degrees Celsius. To make paper cases, cut 6 x 20cm square pieces and line muffin pan.
Mix the flour, salt and caster sugar together. Add vanilla extract, egg, Vaalia Yoghurt and butter and beat until smooth.
Add approximately ¾ of the diced apricots, sultanas and oats to the muffin mixture and fold through. Spoon the mix into the muffin paper cases and sprinkle remaining apricot, sultanas and oat mixture on top of each muffin. Bake in the preheated oven for 15-20 minutes, or until risen and golden. Allow to cool slightly.
Serve muffins warm or cold with Vaalia French Vanilla Yoghurt on the side.
If you prefer your muffins less sweet, replace Vaalia French Vanilla Yoghurt with Vaalia Low Fat Natural Yoghurt.
Dried fruit and oats can be replaced with a similar quantity (90g) of muesli or berries of your choice.
Nutritional Analysis Per Serve:
1250kJ (298 Calories); 5.7g Protein; 9.0g Total Fat (5.2g Saturated Fat); 48.5g Carbohydrate (27.5g Sugar); 69mg Calcium (9% RDI).
Did you know…?
While the probiotics in Vaalia Yoghurt don’t survive baking in the oven, adding Vaalia Yoghurt to this muffin base gives them a great light texture and keeps the total fat content below 10g per serve. Using Vaalia yoghurt as a low fat cooking ingredient also provides all the other great nutritional benefits of dairy foods such as protein, B group vitamins and calcium.
Because probiotics are living organisms, they cannot survive the cooking process, but a side serve of Vaalia straight from the fridge will do the trick!
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