3 tbsp chopped dried apricots
200 g self-raising flour
50 g milled flaxseed
½ tsp bicarbonate of soda
150 ml fat-free yoghurt
4 tbsp canola oil
75 g blueberries
1 tbsp oats for sprinkling
- Heat the oven to 180C/fan 160C. 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, yoghurt, 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.