These were a bit of an experiment to use up some of the remaining home preserved apricots.
I forgot the oats in the original recipe, but they are here now :)
Makes 24 medium muffins
425g tin of apricots in syrup, drained quickly (I used home preserved ones)
1&1/3 cups white sugar
2/3 cup vegetable oil
3 cups plain flour
1 tsp baking powder
1 tsp salt
3/4 cup quick cooking oats
3/4 cup white chocolate chunks, chips or buds
extra white chocolate
Puree apricots (could also use fresh or dried ones that have been stewed).
Stir in sugar, oil and eggs.
Lightly stir in remaining ingredients until just combined.
Spoon batter into lightly greased/lined muffin tins.
Top each muffin with a piece of the remaining chocolate.
Bake 15-18 minutes in 180c /425f oven.
Cool for 5 minutes before removing from pan.
These are awesome when still warm.