Muffins with Banana and Apricots
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 220 g wheat flour
- 80 g wheat flour (whole rain)
- 2 teaspoons baking soda
- 100 g suar
- 2 large egg (s)
- 60 g butter, (melted)
- 300 ml milk
- 1 banana (s)
- 1 tablespoon orange (s), the juice
- 1 teaspoon orange (n), the zest
- 100 g apricot (s), dried (soft apricots)
- 2 tablespoon oat flakes, (grainy)
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 degrees and line a muffin tin with paper liners.
- Mix the two types of flour and the baking powder. Mix the sugar with the eggs briefly, then briefly stir in the melted butter and milk. Mash the banana, mix with the orange juice and add the orange zest. This is then added to the milk mixture and briefly stirred in. Add the chopped apricots and oat flakes and gradually add the flour mixture.
- The dough, 2/3 full, is then placed in the prepared muffin tin. Sprinkle with a little extra oat flakes and bake in the preheated oven for about 25-30 minutes. They should be golden brown in color.
- Remove from the tin and let cool down on a wire rack.
- The dough always makes 14 pieces for me. These are muffins that are best for breakfast with a little maple syrup.
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