. In a large bowl, sift together flour, baking powder, soda bicarbonate and salt. Set aside.
3. In a medium-sized bowl, beat egg briskly with a fork. Stir in sugar, oil, yogurt, oats, peanut butter, raisins and apricots. Continue stirring until any large clumps of peanut butter are broken up. Stir in milk and water.
Peanut Butter Muffin tins ready! 4. Scrape all of liquid mixture into dry. Using a metal spoon mix lightly until evenly combined, scraping sides and bottom of the bowl as you stir. This mixing should take only about 30 seconds. The batter should have a loose dropping consistency and no dry flour should be visible. (Be prepared to adjust the amount of liquid to give correct consistency.)