Apricot, walnut and thyme muffins
Time to make: 31 mins
( Hands-on time: 15 mins )
(at time of publication)
Nutrition Info.(per serve)
2/3 cup ground almonds
1/2 cup icingfrostingX sugar
2 teaspoons cinnamon
zest and juice of 1 orange
1/3 cup olive oil
1/2 cup wholemeal flour
1 teaspoon baking powder
1/2 cup diced dried apricots
1/4 cup pumpkin or sunflower seeds
1/3 cup walnuts, roughly chopped
6 thyme sprigs, leaves only
Total fat 14g
Saturated fat 2g
Dietary fibre 2g
1 Preheat oven to 160°C. Grease and line a 12-hole muffin tin with baking paper or paper cases.
2 Combine ground almonds, icing sugar, cinnamon and orange zest in a large mixing bowl. Make a well in centre of mixture and fill with orange juice, olive oil and eggs; stir to combine. Stir in flour and baking powder until just combined, then add dried apricots, seeds, nuts and thyme.
3 Divide mixture among muffin tin holes; bake for 14—16 minutes, or until muffins are golden and a skewer inserted into the centre of a muffin comes out clean. Leave muffins to cool.
Make it gluten free: Use gluten-free flour and check baking powder and cinnamon are gluten free.
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