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Lancewood Breakfast Muffins
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Lancewood Breakfast Muffins

Ingredients

375 ml instant oats
375 ml LANCEWOOD® Double Cream Plain Yoghurt
375 ml Nutty wheat  (whole wheat flour)
7.5 ml baking powder
3 ml salt
3 extra large egg(s)
125 ml brown sugar
180 ml sunflower oil  or canola oil
oats , extra for sprinkling on top
sunflower seeds  (optional)

 

To serve:

LANCEWOOD® Cheddar  and jam of choice.
pumpkin seeds  (optional)

Method

Mix the oats and the yoghurt and leave to stand for 2 – 3 hours.

Preheat an oven to 180°C. Line a muffin pan with muffin cases.

Mix the flour, baking powder and salt together.

Using a separate mixing bowl, beat the eggs, brown sugar and oil together.

Add to the oats and flour mixture and mix until just combined.

Divide the mixture between the muffin cases.

Sprinkle oats and seeds on top and bake for 25 – 30 minutes.

Serve with jam and cheese.

HINTS & TIPS:

  • Add 60 ml seedless raisins to the mixture.
  • Add 80 ml chopped pecan nuts to the mixture.
  • Use LANCEWOOD® Double Cream Coconut Yoghurt instead of Double Cream Plain Yoghurt.
  • Instead of using muffin cases, cut squares from baking paper and push into muffin cavities.

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