Raspberry and Apricot Muffins

These raspberry and apricot muffins are packed with fruit, which keeps them soft, moist, and naturally sweet. The batter is simple and comes together easily in one bowl. When you cut a muffin in half, the raspberries are right there in the middle, easy to spot and count - a small moment that encourages children to slow down, take a look, and notice what’s in their food.

(Makes 12 muffins)

1. Place the chopped dried apricots in a bowl and cover with hot water. Leave to soak for 10 minutes, then drain well.

2. Preheat the oven to 180°C (160°C fan) and line a 12‑hole muffin tin with paper cases.

3. In a blender or jug, combine the soaked apricots, raspberries, plant‑based milk, sunflower oil, natural vanilla extract and vinegar. Blend until smooth.

4. In a large bowl, mix together the flour and baking powder.

   Pour the blended wet mixture into the dry ingredients and gently fold until just combined. Do not over‑mix.

5. Divide the batter evenly between the muffin cases, filling each about ¾ full.

6. Bake for 25–30 minutes, until the tops are lightly golden and a skewer inserted into the centre comes out clean.

7. Leave to cool in the tin for 10 minutes, then transfer to a wire rack to cool fully.