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Apricot and brazil nut muffins

  • 6
  • Difficulty:Easy
  • 40 MINUTES
  • vegetarian

These apricot and brazil nut muffins can be eaten for breakfast or as a mid-morning snack as well as after the evening meal for dessert. This recipe makes six muffins.

Ideal for:

What you will need:

  • 1 medium egg
  • 80g sugar
  • 30 ml rapeseed oil
  • 80 g soya milk
  • 80 g plain flour
  • 40 g wholemeal flour
  • 40 g porridge oats
  • 1/2 tablespoon baking powder
  • 25 g brazil nuts
  •  

Method:

1. Preheat the oven

  • 190oC for a conventional oven or 170oC for a fan oven
  • Line or oil a muffin tin

2. Combine the ingredients

  • Whisk the egg and sugar together in a bowl until pale and fluffy
  • Whisk in the oil and soya milk
  • Sift the flour and add with the porridge oats and nuts

3. Bake in the oven

  • Divide the mix evenly into the muffin tray
  • Cook for 25–30 min until the muffins are springy to the touch and golden brown on top

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