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.
Nutritional Information
- Kcals 197
- Fat 10.3g
