Breakfast Muffins (Make Ahead )

• 1 1/2 cups cereal, Sultana Bran
• 3/4 cup boiling water
• 2 2/3 cups self-raising flour
• 1 cup brown sugar
• 1 teaspoon ground cinnamon
• 2 eggs, lightly beaten
• 1 1/4 cups buttermilk
• 1/2 cup natural yoghurt
• 1/2 cup canola oil
• 1/2 cup apricot, soft and juicy chopped
• 1/2 cup chocolate chips, milk

1. Place the cereal in a medium bowl and pour over boiling water. Stand for 10 minutes.
2. Meanwhile, sift the flour, sugar and cinnamon into a large bowl. Make a well in the centre.
3. Whisk eggs, buttermilk, yoghurt and oil in a large jug until combined and pour into flour mixture with the cereal mixture. Stir to just combine. Stir in apricots and Choc Bits.
4. Pour mixture into an airtight container and refrigerate overnight or for up to one week.
5. On day of serving ~ line 16 holes of 2 x 12-hole muffin pans (1/3-cup capacity) with paper cases. Divide mixture among paper cases. This recipe will make 16 x 1/3-cup muffins, 7 x 3/4-cup Texas muffins or 42 x 1 1/2- tablespoon mini muffins.
6. Cook in a moderately hot oven (375 F) for about 25 minutes, or until cooked when tested.
7. Serve warm or cold.

cereal, boiling water, flour, brown sugar, ground cinnamon, eggs, buttermilk, natural yoghurt, canola oil, apricot, chocolate chips

Taken from www.food.com/recipe/breakfast-muffins-make-ahead-397775 (may not work)