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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 eggs
125 ml brown sugar
180 ml sunflower or canola oil
Extra oats for sprinkling on top
Sunflower and pumpkin seeds (optional)
To serve:
LANCEWOOD® Cheddar and Jam of choice.
Method
Mix the oats and the LANCEWOOD® Double Cream Plain Yoghurt together and leave to stand for 2 – 3 hours. Mix the flour, baking powder and salt together. Beat the eggs, brown sugar and oil together. Add to the oats mixture together with the flour mixture and mix until just combined. Line a muffin pan with muffin cases. Divide the mixture between the muffin cases. Sprinkle oats and seeds on top. Bake in a preheated oven at 180°C for 25 – 30 minutes. Serve with grated LANCEWOOD® Cheddar and jam.
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 LANCEWOOD® Double Cream Plain Yoghurt.
- Instead of using muffin cups, cut squares from baking paper and push into muffin cavities.
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