Blueberry breakfast muffins

Name: Blueberry breakfast muffins
Total time: 1 h
Yield: makes 10
Ingredients: dried apricots chopped to make 3 tbsp; self-raising flour 200g; milled flaxseed 50g; bicarbonate of soda 1/2 tsp; eggs 2; fat-free yogurt 150ml; rapeseed oil 6 tbsp; blueberries 75g; oats 1 tbsp for sprinkling

1 hour
makes 10
Easy

Blueberry breakfast muffins might seem like an indulgence, but they don't have to be. A few little tweaks like using flaxseed and yogurt bring these in under 200 calories.

May 21, 2015 at 9:11 am

Ingredients

dried apricots chopped to make 3 tbsp
self-raising flour 200g
milled flaxseed 50g
bicarbonate of soda 1/2 tsp
eggs 2
fat-free yogurt 150ml
rapeseed oil 6 tbsp
blueberries 75g
oats 1 tbsp for sprinkling

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.