3/4 cup dried fruit medley
1/2 cup orange juice
1 3/4 cup self raising flour
1/2 cup Rolled Oats
1/4 cup firmly packed soft brown sugar
1/4 cup apricot jam
3/4 cup skim milk
3 tbspn MCT Oil
2 tspn grated orange rind
1 egg white
sugar for sprinkling
Preheat the oven to moderately hot 200C (400F) and grease muffin tray lightly with MCT Oil. Place the
fruit medley and orange juice in a small saucepan and cook over low heat for 5 minutes, or until the juice
is absorbed by the fruit. Remove from the heat and leave to cool.
Sift the self raising flour into a large bowl, then stir in the rolled oats and soft brown sugar, making a well
in the centre. Stir the apricot jam, skim milk, MCT Oil, orange rind and egg white into the fruit mixture
and add to the dry ingredients. Fold until combined – the batter should be lumpy.
Diving among the muffin tray. Sprinkle with Sugar and bake for 20 minutes, or until the muffins come
away from the side of the tin. Cool for 5 minutes, then transfer to a wire rack.
Dried Fruit Muffins