Blueberry and oat muffins
INGREDIENTS
- 2 cups plain flour (white or wholemeal, or a mixture)
- 1 cup oats (quick or traditional)
- cup brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1½ cups reduced-fat Greek yoghurt
- 2 eggs, lightly beaten
- 50g margarine, melted, slightly cooled
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
Preparation time
10 Minutes
Cooking time
25 Minutes
Serves 12
0.1 serves of fruit per muffin
Diet and Allergies
Nut Free, Vegetarian
METHOD
Pre-heat the oven to 180°C. Prepare muffin tins by greasing with margarine or spraying with oil.
Combine flour, oats, sugar, baking powder and baking soda in a bowl. Combine yogurt, eggs, margarine and vanilla in a second bowl. Fold the yoghurt mixture into the dry mixture and stir to combine. Gently fold in blueberries.
Spoon into muffin tins and bake for 20-25 minutes or until the top is golden and springs back when touched.
