Apricot and Sunflower Muffins

Printed in KIDS LIFE magazine, December 2003

These muffins use half wholemeal and half white flour which means they are fine for all age groups. Older children can tolerate more wholemeal and roughage than younger children. There are plenty of apricots to provide a tangy flavour.

(12 large or 18 small)
1 cup wholemeal flour
1 cup white flour
2 tsp baking powder
½ cup sugar
1 cup chopped apricots
¼ cup sunflower kernels
¼ cup polyunsaturated margarine
1 cup low fat yoghurt
1 large egg
coffee sugar to decorate

Preheat oven to 220 deg C.
Grease muffin pan with margarine.

Mix together flours and baking powder until well combined then stir in sugar, apricots and sunflower kernels.

Melt margarine and stir in yoghurt and egg, beat to combine.
Stir liquid ingredients into dry ingredients until just mixed. (Do not overmix).

Turn into prepared muffin pan and sprinkle with coffee sugar

Bake for approximately 15 minutes.

Cool slightly before turning out onto wire rack.

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