Feel Good Apricot and Oatmeal Muffins

Feel Good Apricot and Oatmeal Muffins

Cook 30 mins
Serves 8 muffins

These make a great breakfast muffin or a sweet treat to enjoy with a cuppa.

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250g Cauldron Organic Tofu, drained and pressed. Wrap the drained tofu in kitchen roll and press between 2 chopping boards weighted with a heavy pan or cookery book for at least 10 mins.

For the bun mixture:
50g porridge oats
150g self-raising wholemeal flour
150g self-raising flour
1 1/2 tsp baking powder
1 tsp ground cinnamon
50g flaked toasted almonds
75g ready-to-eat dried apricots, chopped
150g fresh blueberries, lightly rinsed
300ml buttermilk or low fat natural yoghurt
3 tbsp clear honey, slightly warmed
2 medium eggs, beaten
1 tsp icing sugar to decorate, optional


  1. Preheat the oven to 200°C / 400°F / Gas Mark 6
  2. Place the porridge oats with the flours, baking powder and ground cinnamon into a mixing bowl and stir in the almonds, apricots and fresh blueberries.
  3. In a food processor liquidise the tofu and the buttermilk or yoghurt,
  4. Add the warmed honey and eggs and blend gently
  5. Add the liquids to the bowl; stir gently to give a soft dropping consistency. Take care not to over mix
  6. Spoon the mixture into paper or silicone muffin cases placed in muffin trays.
  7. Bake for 15-20 minutes or until golden.
  8. Serve warm sprinkled with a little icing sugar.