Spicy Yoghurt Oat Muffins
Oats provide whole grains and are heart-healthy, so basing cakes and muffins on oat flour is a nutritious choice. Each muffin gives you 2 grams of fibre, which helps keep your digestive system in good working order. The moisture in this mix comes from natural yoghurt rather than from butter or margarine, so you're keeping your saturated fats low.
250 g (8.8 oz) porridge oats flour
1 tbsp sugar
2 tbsp skimmed milk powder
2 tsp garam masala
½ tsp turmeric
2 tsp cumin and coriander powder
½ tsp black pepper, ground
10 g dried yeast
4 tbsp fried onion
1 tbsp fresh garlic, crushed
1 tbsp fresh green chilli, crushed
40 g (1.4 oz) coriander sprigs, leaves and stems finely chopped
¾ tsp salt
2 tbsp olive oil
225 g (7.9 oz) natural yoghurt
250 ml (8.5 fl oz) water
What does this chart mean?
- Saturated fat0.7g
- Sugars (Total)3.2g
1. Mix all the ingredients together in a large bowl. You can also mix the ingredients using a hand blender.
2. Cover and allow the mixture to rest for 45 minutes.
3. Spoon the mixture equally into 12 deep muffin moulds (eg 125ml).
4. Leave in a warm place for a further 45 minutes for the mixture to rise (you could try placing them in an oven at 50F or 25C)
5. Bake for 20 minutes at 180°C (170°C fan) / gas mark 4, until golden brown.
6. Turn on to a cooling rack and allow to cool.