Dried Fruit ‘n Oat Muffins
Makes 6 large muffins.
   1 cup self-raising flour
   Pinch of salt
   1/2 cup caster sugar
   1 tsp vanilla extract
   1 medium free range egg (60g)
   125g (1/2 cup) Low Fat French Vanilla yoghurt
   50g melted butter
   30g dried apricots (chopped)
   30g sultanas
   30g oats

Preheat oven to 180 degrees Celsius.
   To make paper cases, cut 6 x 20cm square pieces of baking paper and line muffin pan.
   Mix the flour, salt and caster sugar together. Add vanilla extract, egg, yoghurt and butter, beat until smooth.
   Add approximately three-quarters of the diced apricots, sultanas and oats to the muffin mixture and fold through. Spoon the mix into the muffin paper cases and sprinkle remaining apricot, sultanas and oat mixture on top of each muffin.
   Bake for 15-20 minutes, or until risen and golden. Allow to cool slightly before serving. Muffin is cooked if skewer comes out clean or will bounce back when pressed lightly.
   Serve muffins warm or cold with Vaalia Low Fat French Vanilla Yoghurt on the side.
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