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Baked Oats Muffins 2-ways
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Lancewood Baked Oats Muffins 2-ways

Ingredients

Peanut butter choc chip muffins (6):

100 g rolled oats
180 g LANCEWOOD® Low Fat Chocolate Chip 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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