Donna Hay’s Blueberry Oat and Yoghurt Muffins

Donna Hay’s Blueberry Oat and Yoghurt Muffins


Donna Hay Muffins      Donna Hay Recipe

 A tasty way to indulge without being too naughty, these berry scrumptious muffins make a special treat for your Mum this Mother’s Day – add them to an Anna Gare Vintage Rose Cake Tin (pictured below) for a gorgeous gift she’ll adore! Oh, and they’re also a yummy surprise to pop into the kid’s school lunchboxes.

blueberry, oat and yoghurt muffins

2 cups (375g) self-raising (self-rising) flour, sifted
⅔ cup (110g) caster (superfine) sugar, plus extra, for sprinkling
3 eggs, lightly beaten
¾ cup (180ml) vegetable oil
½ cup (140g) thick Greek-style (natural) yoghurt
1 teaspoon vanilla extract
⅓ cup (30g) rolled oats, plus extra, for sprinkling
1 cup (150g) frozen blueberries

Preheat oven to 180°C (350°F). Place the flour, sugar, egg, oil, yoghurt and vanilla in a bowl and mix until just combined. Gently fold through the oats and blueberries. Divide the mixture between 12 x ½ cup-capacity (125ml) muffin tins lined with paper cases. Sprinkle with extra oats and sugar and bake for 25–30 minutes or until golden and cooked when tested with a skewer. Turn out onto a wire rack to cool. Makes 12.

Serve up your muffins in style with a stylish selection of kitchenware from Domayne:

muffin essentialsTop from left: Anna Gare Set of 3 Vintage Rose Cake Tins, Recipe Card Box
Centre: Carnival Stripe Paper Patty Pans (Pack of 50)
Bottom: Anna Gare Vintage Rose Oven Glove, Anna Gare Set of 4 Flower Measuring Cups

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