yoghurt muffins

30 Jan

Ingredients1 egg, 1 cup natural yoghurt, 1 cup sugar, 1.5 cup flour, 0.5 cups ground almonds and coconut, 1/3 cup rapeseed (or other plant) oil, 1 small tin apricots, 1 tbsp baking powder

Instructions: Mix all ingredients apart from the fruit and fill dough into muffin tins. Distribute fruit on top and bake about 30 min at 180 Degrees. (if you prick the muffins no dough should stick to the fork.)

This recipe is quick, easy and all ingredients are usually in my cupboard. It`s high in good quality protein from the yoghurt and almonds, and I make it even healthier by using wholemeal flour. They also freeze well – I brought them to work from frozen, and they got me loads of compliments! Enjoy!

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