Oat Flour Muesli Cupcake Muffins

9 cupcake cases, 12-hole muffin or tart tray and 3 x mixing bowls

150g Doves Farm Organic Oat Flour
½ tsp Doves Farm Bicarbonate of Soda
100g soft brown sugar
2 eggs
100g apple, grated
125g natural yoghurt
50g apricots
50g raisins
50g dried cranberries
50g pumpkin seeds
50g sunflower seeds
1 tbsp desiccated coconut

190°C, Fan 170°C, 375°F, Gas 5

1. Pre-heat the oven.
2. Stand cupcake cases in the holes of a muffin or tart tray.
3. Measure the flour and bicarbonate of soda into a bowl, stir to combine and sieve into another bowl.
4. Stir in the sugar.
5. Break the eggs into a mixing bowl.
6. Grate the apple into the bowl, add the yoghurt and beat together well.
7. Mix in the prepared flour.
8. Dice the apricots and add it to the bowl.
9. Add the raisins, cranberries, pumpkin and sunflower seeds and stir to mix.
10. Divide the mixture into the cupcake cases.
11. Scatter a little coconut over the top.
12. Bake for 30-35 minutes.
13. Transfer the cakes onto a wire rack and leave to cool.