Quinoa & apricot muffins

Quinoa & apricot muffins

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(2 ratings)

Prep: 10 mins Cook: 20 mins


Makes 12
These nutrition-packed bakes are rich in healthy heart-healthy unsaturated fats. Enjoy the texture of dried fruit, seeds and cream cheese

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per muffin

  • kcal164
  • fat8g
  • saturates1g
  • carbs13g
  • sugars7g
  • fibre3g
  • protein9g
  • salt0.1g
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  • 50g quinoa



    Tiny, bead-shaped, with a slightly bitter flavour and firm texture, quinoa may not be a…

  • 100g finely chopped dried apricot
  • 250g tub Quark



    This is a soft, smooth curd cheese with a refreshingly light acidity. It ranges from low-fat…

  • 3 large egg
  • 1 tsp vanilla extract
  • 2 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 small grated apple (no need to peel)



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • zest and juice 1 small orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 50g pumpkin seed, plus a bit extra
  • 50g wholemeal plain flour
  • 50g ground almond
  • 2 tbsp chia seeds
  • 25g wheatgerm
  • 1½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…


  1. Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases. Tip the quinoa and apricots into a small pan with 300ml water, bring to the boil, then turn the heat right down, cover and simmer for 20 mins until the water has been absorbed and the quinoa is cooked. Check frequently that it doesn’t boil dry.

  2. Meanwhile, beat the quark with the eggs, extract, oil, apples, and orange zest and juice. Stir in the cooled quinoa mixture, then fold in the pumpkin seeds, flour, ground almonds, chia seeds, wheatgerm and baking powder. Spoon into the muffin cases, scatter with a few pumpkin seeds and bake for 20 mins.

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Comments (7)

jaas74's picture

And to the bin they went.

jaas74's picture

Unfortunately I did not read the comments as well before making the muffins, as I was never dissapointed by recipes off this site.
I have switched the oven to bottom heating only after 25 minutes, as the tops where nicely brown but the middles soggy. After further 10 minutes I am now waiting for them to cool down and will see: bin or plate.
I will, however, make them again, but this time with dry oats instead of Quinoa. They should absorb all the moisture.

Leesyms's picture

Oh dear I have to agree with the other comments these were awful. I cooked them go an extra 20 mins and they were still wet inside. I wouldn't waste your time and money on these. Sorry to say

JodyMo32's picture

These muffins are not cake-like at all. Mine also turned out very moist, almost soggy, but were better once totally cool. I added a tbsp of honey and reduced the quark by 50g. They somehow remind me of rice pudding - must be the quinoa. I enjoyed the flavour and texture but my kids (expecting cake-like muffins) did not. If I try them again I'll keep my initial mods and reduce the eggs by one and add 1/2 cup SR flour.

Nico_cook's picture

A bit disappointed with that recipe! Very moist, close to soggy. Because I read the previous comments, I took all the apple juice I could from the grated apples but still too moist (to put it nicely). And then because I did so, the muffins were almost savoury muffins. I don't know whether I will give another try but first recipe from BBC goodfood I'm not enjoying. :(

kassis's picture

Just made these before I read the comment below. Something not quite right with the mixture, I left them in for nearly 40 minutes and they were still soggy inside, athough brown on the outside. However I tasted one and I like the flavour even though I had to scoop it out of the muffin case with a spoon.
I wonder if there should be more flour in the mixture or if there's just too much moisture from the apples and orange juice. Or making them in a smaller bun tin rather than a muffin tin might help.

BC-S's picture

WOW! These were not good...I may not be the best at making muffins, but thought I would give these a go. They were completely soggy, despite leaving them in the oven for 15 mins longer than stated as they were just not cooked, and their taste was very odd; sort of a cross between slightly sour yohurt and scrambled egg with a hint of sweet from the apricots! Even my husband who eats anything wouldn't take more than a small bit. Sadly they all went in the bin.

I would however love to know how other people get on with these and whether it would be worth a second go with some changes as I like the concept of them!

Questions (2)

marcellosilvestri's picture

how long can these product last and can I freeze them? ..... same question for the flapjack, and other healthy snacks
please let me know

goodfoodteam's picture
Hi there, thanks for your question. Yes the muffins are freezable, if you look under additional information it will tell you if each one is freezable.

Tips (1)

AnnSt's picture

I thought the mixture looked a bit soggy AND I tasted it and didn't like the flavour... SO... I added enough SR flour to make a more "normal muffin mixture" texture AND (look away now if you're sugar free!!) I added a good couple of tablespoons of sugar.... SUCCESS! Loved them! Even better the next day when the orange flavour had really developed.