- Preheat the oven to 180º/160º fan
- In a large bowl, add the flour, baking powder, sugar and oats and use the Dualit Hand Mixer to combine.
- Melt the butter in a small dish and allow to cool a little.
- In a separate bowl, use the Hand Mixer to combine the eggs and yoghurt, before stirring in the melted butter.
- Slowly pour the wet mix into the dry, continuing to mix until a thick batter has formed.
- Use a spoon to gently fold in the blueberries and raspberries.
- Place 6 muffin cases into a muffin tin, and spoon the batter into each until level to the top.
- Sprinkle a teaspoon of the extra rolled oats onto the top of each one.
- Place in the oven for 20-25 minutes or until the top is golden brown and a skewer comes out clean.
- Place onto a wire rack to cool.
_________________________________________________________________
Top tips:
- For a lemon curd filling, fill half the muffin case with the batter, add a teaspoon of lemon curd into the middle and then fill to the top of the case with remaining batter.
- Add chopped nuts into the batter or on top of the muffins before baking for an extra hit of nutrients and some healthy fats.
- Add sliced banana in place of blueberry or raspberries.
_________________________________________________________________