Ingredients
1 cup wholemeal flour
½ cup plain flour
1 tbsp baking powder
1 tsp ground cinnamon
1 cup rolled oats
¼ cup brown sugar
¼ cup honey
2 eggs
250ml natural yoghurt
(1 cup)
125ml vegetable oil
(1/2 cup)
1 cup raspberries
(or other chopped fruit)
½ cup walnuts
roughly chopped
Equipment
- 1 12-hole muffin tin
- 1 paper cases
- 1 wire rack
- 1 mixing bowls
- 1 whisk
- 1 sifter
Instructions
- Preheat oven to 180°C conventional (160°C fan-forced) and line a 12-hole muffin tin with paper cases.
- Sift together the dry ingredients and whisk together the wet.
- Gently fold together until just combined (try not to stir too much as this can make the muffins quite heavy in texture).
- Fold through the raspberries and walnuts.
- Spoon into muffin tins and bake for 20 minutes or until golden.
- Leave to cool on a wire rack then store in an airtight container for a day or two. Or you can wrap each one in plastic and freeze individually.
Notes
Tip
The muffins can go in lunch boxes from frozen and will defrost in time for morning tea.
Variation
You could swap the raspberries for blueberries, strawberries or a berry medley.
Storage
Leave to cool on a wire rack then store in an airtight container for a day or two. Or you can wrap each one in plastic and freeze individually.
