Dried Fruit and Nut Cakes
Suggested variation; try adding 2 tbsp rolled oats to the mixture to boost the fibre content.
Preheat the oven to 180°C (160 fan) | 350°F | gas 4 and oil a 12-hole silicone muffin tin.
Beat the egg in a jug with the oil and milk until well mixed.
Mix the flour, baking powder, sugar, apricots, dates and hazelnuts in a bowl, then pour in the egg mixture and stir just enough to combine.
Divide the mixture between the moulds, then bake in the oven for 20 - 25 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done. Transfer the cakes to a wire rack and leave to cool completely.