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Apricot Jam Breakfast Muffins

Preparation time: 15 minutes

Cooking time: 30 minutes

Serves: 12 muffins

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2 large free-range eggs
150ml pot of natural low-fat yoghurt
50ml rapeseed oil
2 tablespoons of Folláin No Added Sugar Apricot Jam
1 ripe banana, mashed
4 tablespoons of clear honey
1 teaspoon of almond extract
200g of wholemeal flour
50g of Flahavan’s porridge oats, plus extra for sprinkling
1 ½ teaspoons of baking powder
1 ½ teaspoons of bicarbonate of soda
2 tablespoons of mixed seeds
Extra Folláin Apricot Jam
A handful of flaked almonds, for sprinkling


Pre-heat the oven to 180C/160C fan/Gas Mark 4. Line a 12-hole muffin tin with 12 large muffin cases.
In a mixing jug, combine the eggs, yoghurt, rapeseed oil, Folláin Apricot Jam, banana, honey and almond extract.

In a large bowl, combine the wholemeal flour, oats, baking powder, bicarbonate of soda and mixed seeds.
Pour the wet ingredients into the dry and combine until you have a smooth batter. Don’t over mix as this will make your muffins tough.

Divide the mix between the muffin cases and place about half a teaspoon of Apricot Jam on the top of each of the muffins. Sprinkle with the extra porridge oats and the flaked almonds.

Bake for 25 to 30 minutes until risen and golden. Check that they’re cooked by inserting a skewer into the middle of one of the muffins. They’re done if it comes away clean.

Remove from the oven and transfer to a wire rack to cool. These will keep for 3 days in a sealed container but they taste best on the day of baking.

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