Oat muffins

By Hope Malau
28 January 2015

Grab a muffin on your way to work or school! Keep the leftover base for later or use as a muesli.

MAKES 12 Preparation: 15 min Baking: 20 min

Base

  • 250 ml (1 c) oats
  • 15 ml (1 T) each sesame, poppy and flax seeds
  • 5 ml (1 T) caster sugar or sweetener
  • 30 ml (2 T) mixed dried fruit, chopped
  • 5 ml (1 t) powdered milk

Muffins

  • 160 ml (? c) yoghurt
  • 2 eggs
  • 5 ml (1 t) vanilla essence
  • 100 g butter, softened
  • 80 ml (? c) caster sugar or sweetener
  • 1 ripe banana
  • 310 (1¼ c) flour
  • 15 ml (1 tsp) baking powder

Preheat oven to 180 °C and line a muffin pan with paper cases.

1. BASE Toast the oats and seeds in a dry frying pan for 2 minutes or until golden. Stir into the remaining ingredients. Measure out 125 ml (½ c) for the muffins and store the remainder in an airtight container.

2. MUFFINS Whisk the yoghurt with the eggs and vanilla essence than add the base mix. Leave to soak for a few minutes.

3. Beat the butter and sugar together until fluffy. Chop the ripe banana into small pieces and add to the butter mixture. Stir into the yoghurt mixture.

4. Sift the flour and baking powder into the butter and yoghurt mixture. Stir but not too much. Fill the muffin cases with the dough. Bake for 20 minutes.

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