Blue­berry muffins with apri­cot and pecans

Makes 12. Prep: 25 min Cook: 20 min Cost per serv­ing: 41p

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80g rolled oats 200g plain flour 1tsp bi­carb of soda 1½tsp baking pow­der 125g light mus­co­v­ado su­gar 1 large egg, beaten 1tsp vanilla ex­tract 120ml milk 200g low-fat plain Greek yogurt 80ml olive oil 100g blue­ber­ries, plus ex­tra for top­ping 50g dried apri­cots, chopped, plus ex­tra for top­ping 50g pecan nuts, chopped, plus ex­tra for top­ping Top­ping: 200g ri­cotta ½tsp vanilla ex­tract 2tbsp ic­ing su­gar

1 Pre­heat 190C/gas the 5. oven Put 12 to pa­per cases into a 12-hole muf­fin tin. 2 Put oats, flour, a pinch of salt, bi­carb and baking pow­der into a large bowl and stir in the su­gar. 3 In a sep­a­rate bowl, beat to­gether egg, vanilla, milk, yogurt and oil. Tip into dry in­gre­di­ents and add blue­ber­ries, apri­cots and pecan nuts, stir­ring un­til just com­bined. Do not beat. Share be­tween the muf­fin cases and bake for 22-25 min, un­til risen and golden. Cool on a wire rack. 4 For the top­ping, mix ri­cotta, vanilla and ic­ing su­gar to­gether. Spoon on to muffins and dec­o­rate with the re­served blue­ber­ries, apri­cots and pecan nuts.

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