Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 180C/fan 160C/gas 4. Whizz the dried apricots with 4 tbsp boiling water in a small blender until smooth.
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.
Line a muffin tray with 10 paper cases divide the mixture between them.
Sprinkle over the oats and bake for 25 minutes, or until they are golden, risen and cooked through.