These muffins are tasty and the oats makes them filling. They make a satisfying snack and are good to include in a packed lunch. Any leftovers freeze well.
Ingredients 1 cup rolled oats
1/4 cup muesli
1 ¼ cups wholemeal SR flour
1/2 teaspoon cinnamon
1 teaspoon baking powder
1/4 cup desiccated coconut
45g raw sugar
1 teaspoon grated lemon peel
2 egg whites
2 tablespoons honey
140g tub apple puree (unsweetened)
1/2 cup plain yoghurt
Method Preheat oven to 180C.
Spray a 12 hole muffin pan with cooking spray.
Sift the SR flour and baking powder into a large bowl.
Add the oats, muesli, coconut, sugar, cinnamon and grated lemon peel.
Mix to combine.
Beat the egg whites until firm.
Beat egg whites until firm
In a small bowl combine the yoghurt, apple puree, egg and honey.
Add the beaten egg whites.
Add beaten egg white to other wet ingredients
Add the wet ingredients to the dry ingredients and mix until combined.
Mix all ingredients until combined
Divide the mixture between the muffin holes.
Bake for 12 -15 minutes until brown.
Put in oven to bake
Test with a skewer and remove from oven when skewer comes out clean.
Allow to cool for 5 minutes and then remove from pan.