BLUEBERRY AND OAT MUFFINS

PREP TIME: 15 MINS

COOK TIME: 20 MINS SERVES 12 (AS BREAKFAST)

115g (3/4 cup) wholemeal plain flour 75g (1/2 cup) plain flour

75g (3/4 cup) rolled oats

80g (1/3 cup) sugar or granulated

sugar substitute

2 Tbsp psyllium husks

2 tsp baking powder

2 x 125g punnets blueberries

60g egg, lightly whisked

200ml skim milk

60ml (1/4 cup) vegetable oil

Small skim cappuccino per person,

to serve

1 cup fresh fruit salad (such as apple, banana and berries) per person, to serve

1 Preheat oven to 180°C

(fan-forced). Line 12 x 125ml (1/2 cup) muffin holes with paper cases.

Spray cases with cooking spray.

2 Combine flours, oats, sugar, psyllium husks and baking powder in a large bowl. Stir in blueberries. Make a well in centre of flour mixture and set aside.

3 Whisk egg, milk and oil in a small bowl. Add egg mixture to flour mixture and stir until mixture is just combined (batter should still be lumpy).

4 Spoon the batter evenly between the muffin holes, filling about twothirds full. Bake for 18-20 minutes or until a skewer inserted into the middle of one of the muffins comes out clean. Set aside in the muffin tins to cool for 5 minutes. Serve warm or at room temperature with coffee and fruit salad.

COOK’S TIP

Keep the muffins in an airtight container for 2 days. Alternatively, wrap individually in plastic wrap. Place muffins in a large resealable bag. Expel any air. Label, date and freeze for up to 4 months.