Muffins can be frozen individually in sandwich bags. Defrost and microwave for 10 seconds before eating.
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Ingredients:
2 cup self-raising flour
1 cup plain flour
1 cup uncooked rolled oats
3 1/2 tsp baking powder (bi-carb)
2 tsp cinnamon
1/2 tsp ground nutmeg
2/3 cup honey
2 egg, beaten
1/2 cup vegetable oil
5 large banana, slightly mashed
2 cup low-fat vanilla yoghurt (or flavour of your choice)
Directions:
Preheat oven to 180°C. Line two muffin trays with paper muffin cases.
Put all ingredients in a large bowl and mix together with a spoon. Spoon mixture into muffin holes, filling each about 3/4 full or until all the mixture is used up. This mixture will make 24 muffins.
Bake for 25 to 30 minutes.
Variations:
These muffins are also delicious in other flavours, such as chocolate, apricot and date, and blueberry.
By: mealsy78 - 2011-01-15 These were really yum - very light and moist and my baby loved them too! Used currants and raisins instead of dates and apricots because that was what I had in the pantry and they worked out beautifully.
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