Pineapple and Oat Muffin

Serves 12

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 ½ orange, finely grated
  • ½ small pineapple, finely diced
  • ½ cup desiccated coconut
  • ½ cup slivered almonds, roughly chopped

Method

  1. Preheat the oven to 180°C.
  2. Mix all the dry ingredients in a bowl.
  3. 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).
  4. Gently mix through the fruit.
  5. Spoon into muffin tin, adding a few pieces of pineapple on top.
  6. Bake for 30 minutes.
  7. Leave to cool for 5 minutes in the tin before turning out. Place onto wire rack to cool.

© Australian Pineapples