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