Apricot, walnut and thyme muffins

Serves: 12 (makes 12)

Time to make: 31 mins

Hands-on time: 15 mins

Ingredients

⅔ cup ground almonds
½ cup icingfrostingX sugar
2 teaspoons cinnamon
zest and juice of 1 orange
⅓ cup olive oil
3 eggs
½ cup wholemeal flour
1 teaspoon baking powder
½ cup diced dried apricots
¼ cup pumpkin or sunflower seeds
⅓ cup walnuts, roughly chopped
6 thyme sprigs, leaves only

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Instructions

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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.

Variations

Make it gluten free: Use gluten-free flour and check baking powder and cinnamon are gluten free.

Nutrition Info (per serve)

Calories 207 cal

Kilojoules 870 kJ

Protein 5 g

Total fat 14 g

Saturated fat 2 g

Carbohydrates 15 g

Sugar 11 g

Dietary fibre 2 g

Sodium 60 mg

Calcium 50 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.