Makes: 12
Prep: 15 minutes
Cooking: 25 minutes
Ingredients
1 ¼ cups self raising flour
1/2 cup rolled oats + extra to sprinkle over top
1/2 cup brown sugar
1 1/2 teaspoons ground cinnamon
1 cup frozen mixed berries
1 cup Yoplait Vanilla Yoghurt
3 extra-large eggs
Method
1. Preheat oven to 180°C (160°C fan-forced). Line a 12-hole 1/3 cup-capacity muffin pan with large paper cases.
2. Whisk the flour, oats, sugar and cinnamon together in a large bowl, then fold through the berries.
3. Whisk the yoghurt and eggs in a separate bowl or jug. Pour into the flour mixture and stir until just combined. Do not over-mix.
4. Spoon the batter into prepared pans and sprinkle over extra oats.
5. Bake for 23-25 minutes or until muffins spring back when lightly pressed. Transfer to a wire rack to cool slightly. Enjoy warm or cool.
OPTION: replace 2/3 cup of self-raising flour with wholemeal self-raising flour to boost fibre content!
