Apricot and Bran Muffins

Make a batch of these super healthy and yummy muffins for morning tea and you won’t be reaching for fatty chocolates and chips. The surprise ingredient of chick peas makes the muffins smooth and creamy.


2 cups bran cereal

1 cup skim milk

1 cup chopped dry apricots

½ cup sunflower seeds

125g can Edgell Chick Peas, drained

2 eggs

½ cup brown sugar, loosely packed

1 teaspoon baking powder

¼ cup canola or sunflower oil


1. Preheat oven to 180C. Combine bran cereal and skim milk in a large bowl and set aside for 5 minutes to soften.

2. Stir dried apricots and sunflower seeds into cereal. Puree the chick peas, eggs, brown sugar, baking powder and oil in a food processor.

3. Add egg mixture to cereal mixture and mix well. Spoon into 1/2 cup greased muffin pans and sprinkle with extra sunflower seeds. Bake for 12-15 minutes.

Instead of sunflower seeds, try 1/2cup of chopped walnuts or almonds.