Yoghurt and apricot muffins

Makes 12

250ml natural yoghurt 2 eggs 125ml rapeseed oil 200g caster sugar 6 apricots, stoned and chopped 350g self-raising flour 50g oats, plus 2 tsp to decorate 50g icing sugar

12-hole muffin tray and cases

Preheat the oven to 180°C/gas mark 4 and line the muffin tray with the cases. In a large mixing bowl, whisk the eggs, oil, 200g of the yoghurt and the sugar together until smooth. Fold the flour, oats, and all but a handful of the apricot pieces, into the batter until just combined. Divide between the cases, then top with the remaining apricot pieces and oats. Bake for 30 mins until risen and golden. Allow to cool in the tin for 10 mins before cooling completely on a wire rack. In a bowl, mix together the remaining yoghurt and the icing sugar until runny and smooth. Spoon over the cooled muffins and allow to set before serving.