Sunday, November 17, 2013

This'n'That Muffins

I am slowly adjusting to the real world after spending a beautiful, quiet week away in Stewart Island. It was so nice being on 'island time' for a wee while and not having anywhere to be at any particular time. I suppose that it is now only a relatively short haul until the christmas holidays when I will be heading away to Lake Benmore for camping, swimming, jet skiing and wake-boarding.

At least I am enjoying the full time work I am doing at the moment. I am currently doing research for the University and I think that it is going to be really helpful for my honours year next year.

To save myself a little bit of money I like to take my lunch and snacks for the day with me. I made myself these muffins last week as a nice, healthy snack for when those mid-afternoon hunger pangs hit. Wholegrain, full of fruit and refined sugar free.

NB. The picture above used dried berries instead of fresh. If you use fresh berries the colour will be slightly different

1 cup oats
1/2 cup wholemeal flour
1/2 cup all-purpose flour
1.5 tsp baking powder
1/4 cup raw sugar
1 apple grated
1/2 cup berries
1/3 cup choc chips
1/2 cup yoghurt
2 Tbsp coconut oil
2 eggs
1/4 cup milk

Preheat oven to 180 degrees C.

In a large bowl, whisk together oats, wholemeal flour, all purpose flour, baking powder and sugar.

In a separate bowl, beat together the grated apple, berries, chocolate chips, yoghurt, coconut oil, eggs and milk.

Make a well in the dry ingredients and pour in the wet. Gently fold together until just mixed.

3/4 fill 12 muffin tins. Bake for 12-15 minutes or until the centres spring back when gently pushed.

Leave to cool in the tin for 5 minutes and then cool on a wire rack.

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