Oat and Apricot Choc Chip Muffins

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Recipe's preparation

Batter

Preheat oven to 180 degrees fan forced.

Roast nuts  in TM bowl for 5 mins at 90 degrees, speed soft stir.

Let the bowl cool down while you prepare the muffin tin.
Line the a tin for 12 muffins with either paper muffin cake cases or cut baking paper into shape to line the muffin tin.

Add apricots and chocolate chips and chop roughly on speed 6 for 2-3 seconds. Set mix aside.

Melt butter at 60 degrees for 1.5 minutes on soft stir.
Add milk,  lemon juice and then the egg. Combine for 4 seconds on speed 4.

Add rolled oats, raw sugar and SR flour to TM bowl and combine on speed 6 for 5-8 seconds. The time depends on how fine you would like the oats to be. I like it with a little bit of texture still.

Add nut mix to TM bowl and combine on Reverse for 15 seconds on speed 4. Check if mixed through. Time depends on how fine your wet mix was. If required mis again for 3-5 seconds on speed 4.

 

Spread mixture evenly between the 12 muffin cases and bake muffins for 22-25 minutes at 180 degrees in the fan forced oven. Check if baked by inserting a wooden skewer which should come out clean and the top of muffin should be golden brown.

Variation to allow kids to take to school is to leave out the chocolate chips and increase the amount of apricots. You can substitute the apricots with sultanas, dates or other dried fruit. If you use less sweet dried fruit you can add 1 tbsp honey to sweeten the mix when combining the wet and dry mix.