Pineapple and oat muffins

• Serves 12

• Preparation time:

• Cooking time:

Ingredients

2 cups rolled oats
1 cup wholewheat stoneground flour
1 tsp baking powder
1/2 tsp bicarb of soda
1 tsp sea salt
1⁄2 cup Logicane (low GI sugar)
1 egg, beaten with fork
2/3 cup natural yoghurt
2 tb Australian extra virgin olive oil
rind of 1⁄2 orange, finely grated
1⁄2 small pineapple, finely diced
1⁄2 cup desiccated coconut
1⁄2 cup slivered almonds, roughly chopped

Method

1. Mix all the dry ingredients in a bowl.
2. In separate bowl, mix the wet ingredients before adding to the dry mix. Combine well. Add a splash of milk if too dry (this will depend on the consistency of the yoghurt).
3. Gently mix through the fruit
4. Spoon into muffin tin, adding a few pieces of pineapple on top
5. Bake in preheated oven at 180c for 30 minutes.
6. Leave to cool for 5 minutes in the tin before turning out. Place onto wire rack to cool.

Notes