Recipes

Ingredients

• 150g (1 cup) self-raising flour

• pinch of salt

• 110g (1/2 cup) caster sugar

• 1 tsp vanilla extract

• 1 medium free range egg (60g)

• 125gm (1/2 cup) Vaalia Low Fat French Vanilla
  Yoghurt 50g melted butter

• 30g of dried apricots (chopped)

• 30g of sultanas and oats                                                                            

Directions

1. Preheat oven to 180 Degrees Celsius. To make paper cases, cut 6 x 20cm square pieces of baking paper and line muffin pan.
2. Mix the flour, salt and caster sugar together. Add vanilla extract, egg, Vaalia Low Fat French Vanilla Yoghurt and butter, beat until smooth.
3. 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 before serving.
4. Serve muffins warm or cold with Vaalia Low Fat French Vanilla Yoghurt on the side. Muffin is cooked if skewer comes out clean or will bounce back when pressed lightly.

*The activity of the three active cultures is depleted by cooking and heating