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Blueberry Yogurt Muffins

Blueberry Yogurt Muffins

65 mins
12 servings
170 kcal per serving

Ingredients

  • Quaker Jumbo Rolled Oats 90g
  • All-purpose flour 60g
  • Low fat plain yogurt 245g
  • Whole wheat flour 60g
  • Salt 1/2 tsp
  • Vegetable oil 100ml
  • Baking soda 1/2 tsp
  • Brown sugar (not packed) 150g
  • Baking powder 1 tsp
  • Egg 1
  • Frozen blueberries 150g

Preparation

  1. Soak the oats in the yogurt for about 20 – 30 minutes, then preheat the oven to 200 °C
  2. Add oil, egg, and sugar to the above. Beat well.
  3. In a separate bowl, sift flour, salt, baking soda & baking powder together, then add this dry mixture to the above, mixing only enough to moisten all the dry ingredients. (may be a bit lumpy)
  4. Add the frozen blueberries just enough to fold in batter.
  5. Fill muffin tins which have been greased or lined with muffin papers until they are about 2/3 full.
  6. Bake for 20 – 25 minutes.
  7. Cool on racks.
Traditional Jumbo Oats
Made with Traditional Jumbo Oats View product