Quinoa & apricot muffins

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

  • Prep:10 mins
    Cook:20 mins
  • Easy

Nutrition per serving

  • kcal 164
  • fat 8g
  • saturates 1g
  • carbs 13g
  • sugars 7g
  • fibre 3g
  • protein 9g
  • salt 0.1g


  • 50g quinoa
  • 100g finely chopped dried apricots
  • 250g tub Quark
  • 3 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp rapeseed oil
  • 2 small grated apples (no need to peel)
  • zest and juice 1 small orange
  • 50g pumpkin seeds, plus a bit extra
  • 50g wholemeal plain flour
  • 50g ground almonds
  • 2 tbsp chia seeds
  • 25g wheatgerm
  • 1½ tsp baking powder


  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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