Vegan apricot and blueberry muffins
400g self-raising flour
4 tsps baking powder
125g fresh blueberries
125g semidried apricots, chopped to about the same size as the blueberries
400ml soya milk
150ml sunflower oil
- Mix dry ingredients
- Add fruit and stir well
- Add wet ingredients and beat for 2 mins, being careful not to burst the berries
- Put into prepared muffin trays and bake 15-20 mins in an oven preheated to 180C.
- Remove when cooled and sprinkle with icing sugar.