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200 g flour
180 g oats
170 g brown sugar
5 ml baking powder
5 ml cinnamon
2.5 ml baking soda
150 g LANCEWOOD® Lactose Free Low Fat Plain Yoghurt
2 eggs, lightly beaten
80 ml honey or maple syrup
Fresh blueberries, chocolate chips or chopped apples
Preheat the oven to 180°C. In a mixing bowl, combine the flour, oats, sugar, baking powder, cinnamon and baking soda. Add the yoghurt, eggs, and honey or maple syrup. Mix well and fill a six piece greased muffin pan with the mixture. Top the mixture with some blueberries, chocolate chips or chopped apples and bake for 20 – 25 minutes. Drizzle with honey and serve warm.
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