~ * LOW-fat VANILLA Yoghurt AND Honey MUFFINS !!! * ~

These muffins can be whipped up in just five minutes. Serve small ones for morning or afternoon tea, or make larger muffins, for Sunday brunch.

Preparation time: 5 minutes
Total cooking time: 25 minutes
Makes: 6 large or 12 small muffins

Ingredients:

1 tablespoon maadamia nut oil
2 eggs ( * preferably free range or barn laid)
1/3 cup (115 g/4 oz) honey
1 teaspoon cinnamon
1/2 cup (125 g/4 oz) low-fat vanilla yoghurt
2 teaspoons finely grated lemon rind
2 tablespoons lemon juice
1/2 cup (50 g/1-3/4 oz) rolled oats
1/2 cup (60 g/2 oz) sultanas
1 cup (150 g/5 oz) wholemeal self-raising (S.R.) flour
1/2 cup (60 g/2 oz) self-raising flour

Method:

1 Preheat the oven to moderate 180 degrees C. (350 deg.F/Gas 4) and grease a 6-hole, 1 cup (250 ml/8 fl oz) capacity muffin tin or a 12-hole, 1/2 cup (125 ml/4 fl oz) capacity muffin tin.

2 Combine the oil, eggs, honey, cinnamon, yoghurt, lemon rind and juice and oats in a bowl and mix together well. Add the sultanas and sifted flours and stir until just combined!

3 Spoon into the muffin tin and bake for 20 - 25 minutes, or until golden brown. Cool in the tin for 2 minutes, then turn out and serve warm.

NUTRITION PER small MUFFIN
Protein 4 g; Fat 3 g;
Carbohydrate 26 g; Dietary Fibre 2 g; 600 kj (145 cal)

Rosemary Stanton.