Chocolate & Apricot Muffins

Chocolate & Apricot Muffins

These muffins taste as good as they look and it won't be difficult for you to find others willing to help you eat them.

CAL P/SERVE
177
kJ P/SERVE
742
FAT P/SERVE
2.5g
CARBS P/SERVE
31.8g
PROTEIN P/SERVE
5.6g
SUGAR P/SERVE
11.9g
SODIUM P/SERVE
215g
FAT
%
3.2%
ENERGY RDI%
8.5%

These muffins are easy to make as you are only combining the ingredients all together without having to cream butter and sugar. You have also the option to omit the olive oil completely, this still works well as you have the yoghurt which helps to keep the muffins moist. You can also use peaches or mango instead of apricots.

Ingredients

  • 1/4 cup sugar
  • 1 tbsp. olive oil
  • 1 egg
  • 1 cup self raising flour
  • 1/4 cup natural yoghurt, low fat
  • 1/4 cup low fat milk
  • 2 tbsp. dark choc chips
  • 2 small apricots, diced (if out of season, use canned)

Method

  1. Preheat oven to 180C. Place 6 patty pans into a muffin tin.
  2. In a mixing bowl sift flour. Add egg, milk yoghurt and olive oil and mix until combined.
  3. Stir in choc chips and chopped apricots.
  4. Divide mixture evenly into patty pans.
  5. Bake for 20-25 mins, check with skewer.
  6. Take out and cool on a wire rack.
  7. Enjoy!

Nutrition Table

Servings: 6 Serving size:76g
Average Serve Average 100g
Energy 742 kJ 977 kJ
  177 Cal 233 Cal
Protein 5.6 g 7.3 g
Fat, total 2.5 g 7.3 g
- Saturated 1.1 g 1.5 g
Carbohydrate 31.8 g 41.8 g
- Sugars 11.9 g 15.7 g
Sodium 215 mg 282 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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