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Blueberry and oat muffins

0.1 serves of fruit in each serve

Preparation time: 10 minutes

Cooking time: 25 minutes

Serves: 12

0.1 serves of fruit per muffin

Diet and Allergies:

,

Preparation time: 10 minutes

Cooking time: 25 minutes

Serves: 12

0.1 serves of fruit per muffin

Diet and Allergies:

,

Ingredients

2 cups plain flour (white or wholemeal, or a mixture)
1 cup oats (quick or traditional)
⅔ cup brown sugar
1 tsp baking powder
1 tsp baking soda
1½ cups reduced-fat Greek yoghurt
2 eggs, lightly beaten
50g margarine, melted, slightly cooled
1 tsp vanilla extract
1 cup fresh or frozen blueberries

Method

Pre-heat the oven to 180°C. Prepare muffin tins by greasing with margarine or spraying with oil.

Combine flour, oats, sugar, baking powder and baking soda in a bowl. Combine yogurt, eggs, margarine and vanilla in a second bowl. Fold the yoghurt mixture into the dry mixture and stir to combine. Gently fold in blueberries.

Spoon into muffin tins and bake for 20-25 minutes or until the top is golden and springs back when touched.

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