Apricot Oat Bran Muffins

Light and moist. Great as a snack or for breakfast.

1. 1

   Preheat the oven to 180C. Line a muffin tin with 12 paper cases, or grease with a little vegetable oil. (NB you may have enough for 2 or 3 extra muffins, or a few mini muffins).
   Put 140 g of the apricots in a saucepan and cover with 140 ml water. Place over a low to medium heat and simmer for about 8-10 minutes, or until the apricots have soaked up all the water. Blitz to a puree with a stick blender or in a food processor.
   Meanwhile, spread the oat bran on a baking sheet and toast in the oven for six to eight minutes, stirring half way through.
   Lightly whisk together the oil, egg and egg white with a fork.
   Put the yogurt in a mixing bowl, add the lightly toasted bran, apricot puree, orange zest, and brown sugar. Stir in 240 ml water and then the oil, egg and egg white. Sift over both flours, baking powder and the bicarbonate of soda. Mix together, then roughly chop or snip the apricots into little chunks and stir in. It is a fairly runny mixture.
   Spoon into the muffin tin, filling each one right to the top. Bake for 25 minutes, until a skewer comes out clean. Leave in the tin for 5 minutes then transfer to a wire rack. Enjoy warm, or leave to cool completely.