Blueberry And Oat Muffins From Cancer Council’s Healthy Lunchbox

Preparation time: 10 minutes
Cooking time: 25 minutes
Serves: 12 (0.1 serves of fruit per muffin)
Diet and allergies: nut free, vegetarian

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
• 1 ½ 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:
Preheat the oven to 180 degrees Celsius.

Prepare muffin tins by greasing them with margarine or spraying them with oil.

Combine flour, oats, sugar, baking powder and baking soda in a bowl.

Combine yoghurt, 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 to 25 minutes or until the top is golden and springs back when touched.

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• Food