Oats & Berry Muffins
Ingredients
1 cup cake flour / HCW Gluten Free Flour Mix
2/3 cup HCW Rolled Oats / Gluten Free Rolled Oats
1/3 cup sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 egg
½ cup milk
½ cup mashed banana / apple puree
2 tbsp vegetable oil
1/3 cup HCW Cranberries
2 tbsp HCW Goji Berries
¼ cup pecans, chopped
Method
-
Combine the dry ingredients in a large bowl. In a small bowl, beat together the egg, milk, banana and oil. Add to dry ingredients and mix well. Stir in cranberries and pecans.
-
Coat muffin cups with cooking spray and divide the mixture evenly between them. Bake at 190°C for approximately 15 minutes. Allow to cool for 5 minutes before removing from the pan. Place on a wire rack to cool completely.
-
Store in an airtight container to keep fresh.
-
Suggestion: Use a mini muffin tray to provide smaller serving sizes.
