Baked Oats Muffins 2-ways
Ingredients:
Peanut butter choc chip muffins (6):
100 g rolled oats
180 g LANCEWOOD® Double Cream Chocolate Flavoured Yoghurt
15 ml peanut butter
2 large eggs
2.5 ml baking powder
15 ml honey
60 g chocolate chips
Fruity muffins (6):
100 g rolled oats
180 g LANCEWOOD® Low Fat Mixed Fruit Yoghurt
2 large eggs
2.5 ml baking powder
1.25 ml salt
15 ml honey
1 apple(s), chopped into small cubes
Method
Preheat the oven to 170°C. Spray a muffin pan with non-stick spray.
Peanut butter choc chip muffins:- Process the oats in a food processor until it resembles coarse flour.
- Add the yoghurt, peanut butter, eggs, baking powder and honey and process until well blended.
- Divide the mixture between 6 muffin cups and sprinkle with the chocolate chips.
Fruity muffins:- Process the oats in a food processor until it resembles coarse flour.
- Add the yoghurt, eggs, baking powder, salt and honey and process until well blended.
- Divide the mixture between the remaining 6 muffin cups and top with the apple cubes.
- Bake for 25 – 30 minutes or until a skewer inserted comes out clean.
- Allow to cool for 5 minutes inside the muffin pan, then place on a cooling rack.
HINTS & TIPS:
Wrap the muffins tightly in clingfilm and store in an airtight container in the fridge for 4 – 5 days. A delicious lunchbox snack.
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