Blueberry and oat muffins
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
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.