Ingredients (serves 18)

• ¾ cup wholemeal plain flour
• ¾ cup plain flour
• 1 ½ teaspoons baking powder
• ½ teaspoon bicarbonate soda
• 1 cup plus 2 tablespoons traditional rolled oats
• ⅓ cup caster sugar
• 2 eggs
• 1 tablespoon honey
• ½ cup skim milk
• ¼ cup low fat natural yoghurt
• ¼ cup canola oil
• 1 teaspoon grated orange zest
• 1 teaspoon vanilla essence
• 1 punnet (125g) fresh blueberries, rinsed and patted dry

Method

Step 1: Preheat the oven to 200 degrees C. Coat 12 standard sized muffin cups with cooking spray or insert paper liners.

Step 2: In a large bowl, sift together the flours, baking powder and bicarbonate soda then return husks. Stir in 1 cup of the rolled oats and sugar.

Step 3: In a medium bowl, whisk the egg and honey until smooth. Add the milk, yoghurt, oil, orange zest and vanilla then whisk until blended.

Step 4: Add to the flour mixture and mix with a wooden spoon just until the dry ingredients are moistened. Fold in the blueberries. Spoon the batter into the muffin cups, filling them almost to the top. Sprinkle the tops with the remaining 2 tablespoons rolled oats.

Step 5: Bake until the muffins are lightly browned and the tops spring back when touched lightly, 18 to 22 minutes. Leave in the tray for 5 minutes then loosen the edges of the muffins, turn out onto a wire rack and let cool slightly before serving.

Nutritional Guide - Per Serve
Energy: 120cal
Protein: 3g
Fat: 4.5g
Carbohydrate: 18.5g