80g rolled oats
200g plain flour
Pinch of salt
1tsp bicarbonate of soda
1 1/2tsp baking powder
125g light muscovado sugar
1 large egg, beaten
1tsp vanilla extract
200g low fat plain Greek yogurt
80ml Olivio oil
50g ready-to-eat dried apricots, chopped
50g pecan nuts, chopped
For the topping:
200g ricotta cheese
1/2tsp vanilla extract
2tbsp icing sugar
Blueberries, chopped dried apricots and pecan nuts, to decorate
1 Preheat the oven to 190°C/fan oven 170°C/Gas Mark 5. Put 12 paper cases into a muffin tin.
2 Put the oats, flour, salt, bicarbonate of soda and baking powder into a large bowl and stir in the sugar.
3 In a separate bowl, beat together the egg, vanilla, milk, yogurt and Olivio oil. Tip into the dry ingredients and add the blueberries, apricots and pecan nuts, stirring until just combined. Do not beat. Share between the muffin cases and bake for 22-25 minutes until risen and golden. Cool on a wire rack.
4 For the topping, mix the ricotta, vanilla and icing sugar together. Spoon onto the muffins and decorate with blueberries, apricots and pecan nuts.
Cook’s tip: The secret of successful muffins is to avoid over-mixing the wet and dry ingredients.
Recipe courtesy of Olivio