Mini oat and cranberry cakes

Makes about 30

200g self-raising flour

1 cup rolled oats

1/2 cup sultanas

1/2 cup dried apricots, finely chopped

1/4 cup dried cranberries

2 tbsp organic honey

1 cup low-fat yoghurt

1/4 cup canola oil

1 egg, lightly beaten

Sift the flour, and then add the oats, sultanas, apricots and cranberries, mixing well. Whisk together the remaining ingredients and fold through the flour and fruit mixture. Grease your mini muffin tins. Spoon in the cake mixture to two-thirds. Bake at 180C for about 10-15 minutes.