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BERRY & LEMON YOGHURT MUFFINS

Category:
Lunchboxes, Desserts & Sweet Treats, Snacks and nibbles
Author:
Jenelle Croatto
Serves:
12
Average Rating:
Number of Ratings:
0
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Ingredients

-        1 ¾ cups wholemeal self-raising flour

-        2 TBS psyllium husk

-        1/3 cup caster sugar

-        1 TBS honey

-        ¼ cup traditional rolled oats

-        1 TSP baking powder

-        1 ¼ cups low fat Greek-style yoghurt

-        2 eggs

-        1/3 cup extra virgin olive oil

-        Finely grated zest of 1 lemon

-        1 cup berries (any) – fresh or frozen

Instructions

1.     Preheat the oven to 180C and line a 12-cup muffin tray with paper cups.

2.     Combine all wet ingredients (eggs, yoghurt, honey, lemon zest and oil) in a bowl.

3.    In a separate bowl, combine flour, oats, psyllium husk, sugar and baking powder.

4.    Make a small well in the centre and mix through the wet ingredients until well combined.

5.     Gently fold through the berries and divide the batter among the paper cups.

6.    Bake for around 25-30 minutes or until a skewer inserted into the centre comes out clean.

7.     Transfer to a wire rack to cool before serving.

BERRY & LEMON YOGHURT MUFFINS
Jenelle Croatto
Accredited Nutritionist (AN), Accredited Practising Dietitian (APD), Sports Dietitian