Breakfast Muffins (make Ahead )

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 1 1/2 cups cereal, sultana bran
• 3/4 cup boiling water
• 2 2/3 cups self-raising flour
• 1 cup brown sugar
• 1 teaspoon ground cinnamon
• 2 eggs, lightly beaten
• 1 1/4 cups buttermilk
• 1/2 cup natural yoghurt
• 1/2 cup canola oil
• 1/2 cup apricot, soft and juicy chopped
• 1/2 cup chocolate chips, milk

Recipe

• 1 place the cereal in a medium bowl and pour over boiling water. stand for 10 minutes.
• 2 meanwhile, sift the flour, sugar and cinnamon into a large bowl. make a well in the centre.
• 3 whisk eggs, buttermilk, yoghurt and oil in a large jug until combined and pour into flour mixture with the cereal mixture. stir to just combine. stir in apricots and choc bits.
• 4 pour mixture into an airtight container and refrigerate overnight or for up to one week.
• 5 on day of serving ~ line 16 holes of 2 x 12-hole muffin pans (1/3-cup capacity) with paper cases. divide mixture among paper cases. this recipe will make 16 x 1/3-cup muffins, 7 x 3/4-cup texas muffins or 42 x 1 1/2- tablespoon mini muffins.
• 6 cook in a moderately hot oven (190°c) for about 25 minutes, or until cooked when tested.
• 7 serve warm or cold.