2 cups whole-wheat self-rising flour
2 tsp baking powder
2 heaping tbsp muscovado sugar
Generous ½ cup ready-to-eat
Dried apricots, finely chopped
1 banana, mashed with 1 tbsp orange juice
1 tsp finely grated orange rind
1 ¼ cups skim milk
1 egg, beaten
3 tbsp corn oil
2 tbsp porridge oats
Fruit spread, honey, or maple syrup, to serve
Preheat the oven to 400OF/200OC. Place 10 paper muffin cases in a deep patty tin. Sift the flour and baking powder into a large bowl, adding any bran that remains in the sifter. Stir in the sugar and apricots.
Making a well in the center of the dry ingredients and add the mashed banana, orange rind, milk, beaten egg, and oil. Mix together to form a thick batter.
Divide the batter evenly between the 10 paper cases. Sprinkle the tops with a few porridge oats and bake in the preheated oven for 25-30 minutes, or until well risen and firm to the tough, or until a skewer inserted into the center comes out clean. Transfer the muffins to a wire rack to cool slightly. Serve the muffins while they are warm with a little fruit spread.