Preheat the oven to 180 °C.
Grease the hollows of a deep muffin tin and line with paper cups if desired.
Combine the dry ingredients, lifting the mixture with a spoon a few times to incorporate air.
Rub in the margarine and add the apple.
Whisk together the milk and eggs and add to the oat mixture to make a soft dough.
Take care not to overmix.
Spoon the mixture into the prepared tin and bake for 15 to 20 minutes.
Turn out the muffins and serve with 5 ml apricot jam on each muffin half (no butter).
Nutritional value per muffin:
Fat 4 g; Energy 649 kJ.