Shopping list
110g (4oz) Benecol® Buttery Spread
225g (8oz) self-raising flour
½ tsp baking powder
100g (3½oz) caster sugar
1 egg, beaten
50ml (2floz) skimmed milk
75g (2¾oz) ready to eat dried apricots, diced
½ tsp freshly grated nutmeg

Apricot and nutmeg muffins

15

PREP

15-20

COOK

0.8

STANOLS

9

SERVES

Description

A tea-time treat.

One serving contains 0.8g of your daily requirement of 1.5-3g of plant stanols.

Method

  1. Preheat the oven to Gas Mark 5/190ºC/fan oven 170ºC. Lay out 9 muffin paper cases on a tray or lightly grease a muffin pan with Benecol® Buttery Spread.
  2. Melt the Benecol® Buttery Spread in a small pan and set aside to cool slightly. Sift the flour and baking powder into a large bowl and stir in the sugar.
  3. Add the melted Benecol® Buttery Spread, egg, milk, apricots and nutmeg and quickly mix together. Do not beat. 
  4. Spoon the mixture into the cases or pan and bake for 15-20 minutes until golden and springy to the touch. Remove from the oven and cool on a wire rack. Store in an airtight container for up to 2 days.

Tip:

  1. Try this recipe with dried cranberries in place of the apricots.

Apricot and nutmeg muffins

15

PREP

15-20

COOK

0.8

STANOLS

9

SERVES

Shopping list
110g (4oz) Benecol® Buttery Spread
225g (8oz) self-raising flour
½ tsp baking powder
100g (3½oz) caster sugar
1 egg, beaten
50ml (2floz) skimmed milk
75g (2¾oz) ready to eat dried apricots, diced
½ tsp freshly grated nutmeg

Description

A tea-time treat.

One serving contains 0.8g of your daily requirement of 1.5-3g of plant stanols.

Method

  1. Preheat the oven to Gas Mark 5/190ºC/fan oven 170ºC. Lay out 9 muffin paper cases on a tray or lightly grease a muffin pan with Benecol® Buttery Spread.
  2. Melt the Benecol® Buttery Spread in a small pan and set aside to cool slightly. Sift the flour and baking powder into a large bowl and stir in the sugar.
  3. Add the melted Benecol® Buttery Spread, egg, milk, apricots and nutmeg and quickly mix together. Do not beat. 
  4. Spoon the mixture into the cases or pan and bake for 15-20 minutes until golden and springy to the touch. Remove from the oven and cool on a wire rack. Store in an airtight container for up to 2 days.

Tip:

  1. Try this recipe with dried cranberries in place of the apricots.