Feel Good Muffins
Cinnamon, oats and fruit muffins.
Serves: 6
Preparation: 10 mins
Cooking: 20 mins
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Ingredients
- 50g/2oz porridge oats
- 300g/10oz self-raising wholemeal flour
- 11/2 tsp baking powder
- 1 tsp, or to taste ground cinnamon
- 50g/2oz flaked almonds
- 75g/3oz ready to eat dried apricots, chopped
- 150g/5oz fresh blueberries, lightly rinsed
- ½ packet (125g) Cauldron Organic Tofu, drained
- 3 tbsp or to taste clear honey, slightly warmed
- 2 medium eggs, beaten
- 200-250ml/7-8 fl oz buttermilk or low fat natural yoghurt
- 1 tsp icing sugar to decorate, optional
Method
- Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6, 15 minutes before baking. Line a muffin tin with muffin paper cases (you may need to bake in batches depending if you have a 6 or 12 muffin tin)
- Place the porridge oats with the flour, baking powder and ground cinnamon in a mixing bowl and stir in the flaked almonds, apricots and the fresh blueberries.
- Chop the tofu into very small pieces and add to the bowl together with the honey, stir lightly.
- Add the eggs to the bowl, stir gently then add sufficient buttermilk or yogurt to give a soft dropping consistency. Take care not to over-mix.
- Spoon into the paper cases filling them two thirds full. Bake in the preheated oven for 15-20 minutes or until golden. Serve warm. Sprinkle with a little icing sugar if liked.
