Oatmeal muffins recipe

  • Makes 12 muffins
  • 15 mins to prepare and 35 mins to cook
  • 260 calories / serving
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Pre-heat the oven to 180°C.

Line a 12 tin muffin tray with paper muffin cases. Combine the flour, sugar, salt and baking powder in a large mixing bowl. In a separate mixing bowl, whisk together the butter, yogurt, eggs and vanilla extract until smooth. Pour into the dry ingredients and mix together until just incorporated.

Spoon into the muffin cases and bake 15-18 minutes until risen, golden and springy to the touch. Remove and allow to cool on a wire rack.

Once cool, brush the tops of each muffin with the warmed apricot jam using a pastry brush, then sprinkle the rolled oats on top so that they stick to the muffins. Allow them to set before serving.

  • Ingredients

  • 400g plain flour, sifted
  • 175g caster sugar
  • 1tsp baking powder
  • pinch of salt
  • 2 medium eggs
  • 125ml low-fat yogurt
  • 75g butter, melted and cooled
  • 1tsp vanilla extract
  • For the garnish

  • 25g rolled oats
  • 2tbsp apricot jam, warmed
  • Energy 1105kj 260kcal 13%
  • Fat 7g 10%
  • Saturates 4g 20%
  • Sugars 22g 24%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 48g Protein 4.9g Fibre 1.3g


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