Blueberry muffins
- Preparation and cooking time
- Total time
- Easy
- Makes 10
Ingredients
- chopped to make 3 tbsp dried apricots
- 200g self-raising flour
- 50g milled flaxseed
- 1/2 tsp bicarbonate of soda
- 2 eggs
- 150ml fat-free yogurt
- 6 tbsp rapeseed oil
- 75g blueberries
- 1 tbsp for sprinkling oats
Method
- STEP 1
Heat the oven to 180C/fan 160C/gas 4. Whizz the dried apricots with 4 tbsp boiling water in a small blender until smooth.
- STEP 2
Mix the flour with the milled flaxseed. Stir in the bicarbonate of soda, eggs, yogurt, oil and the apricot purée. Mix everything together, then fold in the blueberries.
- STEP 3
Line a muffin tray with 10 paper cases divide the mixture between them.
- STEP 4
Sprinkle over the oats and bake for 25 minutes, or until they are golden, risen and cooked through.
