Step 1: Preheat the oven to 180C.

Step 2: Spread the oats onto a baking tray and place into the preheated oven for approximately three minutes or until lightly golden. Remove and set aside to cool.

Step 3: Grease a 12 x 1/3 cup capacity muffin pan (or use muffin cases).

Step 4: With an electric beater, cream butter and sugar together until pale.

Step 5: Beat in the eggs one at a time.

Step 6: Stir in the milk and yoghurt.

Step 7: Sift in the baking soda and flour, stirring gently until just combined. Add the oats and combine.

Step 8: Spoon the mixture evenly into the muffin tin. Distribute the apricot jam amongst the muffin cups and then using a knife swirl the jam into the mixture.

Step 9: Place muffin tray in preheated oven and bake for 18- 20 minutes or until just cooked.

Step 10: Cool in the tray for a few minutes before transferring to a wire rack.