Recipes

BLUEBERRY, YOGHURT & OAT MUFFINS
1 cup rolled oats
1/2 cup skim milk
375 ml greek/natural yoghurt
1 2/3 wholemeal SR flour
1/2 tsp bicarb soda
3/4 cup packed brown sugar
2 tablespoons vegetable oil,
dash of lemon
1 teaspoon salt
2 lightly beaten large eggs
1 tin blueberries

Moisten oats with milk and mix with 125g low fat greek or natural yoghurt. Refrigerate for a few hours/overnight.

Preheat oven to 180C.

Combine yoghurt and oat mix with all ingredients, except bluberries. Mix until smooth.

Drain blueberries and fold into mix. Spoon into muffin cases. Bake until muffins spring back when touched lightly in centre.

Eat. Preferably cooling them if you can wait.

WHOLEMEAL FRUIT SCONES
1 2/3 cups wholemeal SR flour
1/3 cup skim milk
1 tbs olive oil
1/2 tsp nutmeg
1/2 tsp cinnamon
About a tsp of sesame seeds
2 small grated red apples
Sml handful of sultanas/ chopped dates
Pinch of salt

Combine all ingredients. Flour bench top and knead dough onto it. Roll out with floured rolling pin and cut with a round cookie cutter* or cut with knife.

Bake at 180C until cooked. Eat.

*an appropriately sized cup will do the same thing.