It’s raining, it’s pouring! Let’s make some muffins!
When there is flash flooding all over your city, perhaps you deserve some yummy comfort food?? I think so!
These muffins are so scrumptious and a perfect treat after braving the elements out there (and in case you need to maintain the high sugar levels after all the Easter eggs this weekend).
1 1/2 cups (225g) self raising flour
1/3 cup (30g) rolled oats
3/4 cup (165g) firmly packed brown sugar
3/4 cup (200g) yogurt
1/3 cup (80ml) vegetable oil
180g fresh or frozen berries
Preheat oven to 200 C (180 C fan forced). Grease a six-hole texas muffin pan.
In a medium sized bowl combine sifted flour with oats. Stir in eggs, sugar, yogurt and oil. Now stir berries softly into the mixture.
Spoon mixture into the pan. Bake for 20-25 minutes or until a skewer inserted into the centre of a muffin comes out clean. Remove from oven and set aside for 5 minutes. Remove muffins from pan and allow to cool on a wire rack.