Yoghurt muffins with oat flake crunch
Ingredients
- Muffins
- 150 g cane sugar
- 2 eggs
- 1 pinch salt
- 100 g butter, melted, left to cool
- 200 g Greek yoghurt, plain
- 150 g spelt flour
- 1.5 tsp baking powder
- 50 g fine whole-grain rolled oats
- Oat flake crunch
- 2 tbsp liquid honey
- 50 g fine whole-grain rolled oats
- Utensils
- 12-hole muffin tin (each hole approx. 7 cm in diameter), 8 holes lined with a paper case
Total time: 50m
Preparation Time: 20m
Servings
For
8 piece
Author
Nutritional Information
Contains 348 Kcal, 6g Protein, 42g Carbohydrates, 17g Fat
Ingredients
- Muffins
- 150 g cane sugar
- 2 eggs
- 1 pinch salt
- 100 g butter, melted, left to cool
- 200 g Greek yoghurt, plain
- 150 g spelt flour
- 1.5 tsp baking powder
- 50 g fine whole-grain rolled oats
- Oat flake crunch
- 2 tbsp liquid honey
- 50 g fine whole-grain rolled oats
- Utensils
- 12-hole muffin tin (each hole approx. 7 cm in diameter), 8 holes lined with a paper case
Instructions
-
Muffins
Using a whisk, beat the sugar, eggs and salt in a bowl for approx. 5 mins. until light and fluffy. Add the butter to the mixture together with the yoghurt. Mix together the flour, baking powder and oat flakes, then stir into the dough. Divide the dough between the prepared moulds. Bake: for 25 -30 mins. in the centre of an oven preheated to 180°C. Allow the muffins to cool a little, then leave to cool completely on a rack. -
Oat flake crunch
Toast the oat flakes with the honey in a pan for 3-5 mins. Transfer the crunch to a sheet of baking paper and allow to cool. Decorate the muffins with the crunch.
