Oat and Apricot Cupcakes
Heat the oven to 190°C (170° fan) 375°F gas 5. Place paper cases in a 12 hole muffin tin.
Stir together the flour, sugar, baking powder, salt and oats.
Whisk together the milk and egg until blended.
Whisk together the butter and golden syrup.
Pour the milk and butter mixtures into the dry ingredients and stir gently until just combined.
Spoon into the paper cases and place 2 apricot slices on each muffin. Bake for 20-25 minutes until risen and golden. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.