Name: Blueberry muffins
Total time: 1 h
Yield: 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

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.