Instructions

1. Preheat the oven to 170°C.
2. Put the pistachio kernels in a small food processor, and whiz for a few seconds. You should get coarse mixture ( alternatively chop them roughly).
3. In a large mixing bowl, whisk eggs and sugar until light & fluffy. Add the oil, milk and vanilla. Sift in the flour and mix well. Add the oats, lemon zest, pistachio and apricot bits, then gently combine.
4. Spoon the mixture into silicon muffin moulds or into the holes of a muffin tin, lined with paper baskets. You should get 6 large or 12 small muffins.
5. Bake for about 10-15 minutes until the muffins have risen but the batter on the top is still soft.
6. Meanwhile soak 6-12 apricots in some lemon juice.
7. Take the muffins out of the oven and lay the soaked apricots on the top of them, slightly pushing them into the batter.(You can brush them with some apricot jam or honey, if you like)
8. Bake for another 10 minutes or so, until the top is golden.
9. Let them cool in the moulds then move them to a wire rack.
10. Dust with icing sugar just before serving.