Blueberry muffins with apricot and pecans
Makes 12. Prep: 25 min Cook: 20 min Cost per serving: 41p
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.