Makes 8 | Prep: 10 minutes | Cook: 20 minutes

2-4 PersonalPoints range per muffin




  • 2 eggs 

  • 35g brown sugar 
  • 300g 99% fat-free plain yoghurt 
  • 3 tsp skim milk 
  • 70g rolled oats 
  • 1½ tsp baking powder 
  • 2 apples, peeled, coarsely grated 
  • 40g dried apricots, cut into ½cm pieces 
  • 20g dried reduced-sugar cranberries 
  • 1 pinch ground cinnamon


  1. Preheat oven to 175°C. Beat eggs and sugar with electric beaters on medium-high speed until foamy. Stir through yoghurt and milk. Add remaining ingredients and stir until combined.
  2. Place 8 WW silicone muffin moulds onto a baking tray. Divide mixture evenly among moulds and bake for about 20 minutes, or until cakes are golden and a skewer inserted into centres comes out clean. Stand for 5 minutes before gently turning out. Serve warm.