Apricot, walnut and thyme muffins

Author: Claire Turnbull - NZ Registered Nutritionist, BSc (Hons) Dietetics

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Serves: 12 (makes 12)

Time to make: 31 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

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

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 207cal

Kilojoules 870kJ

Protein 5g

Total fat 14g

–Saturated fat 2g

Carbohydrates 15g

–Sugars 11g

Dietary fibre 2g

Sodium 60mg

Calcium 50mg

Iron 2mg

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.

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