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Oat and cranberry muffins


Ingredients

  • 1½ cups (240g) wholemeal self-raising flour
  • 1/3 cup (30g) rolled oats
  • 1/3 cup (75g) brown sugar
  • 2/3 cup (90g) dried cranberries
  • 2/3 cup (160ml) low-fat milk
  • 2 tablespoons lemon juice
  • 2 tablespoons sunflower oil
  • 1 egg, lightly beaten

Method

  1. Preheat oven to 180°C or 160°C. Line a 12 hole, 1/3-cup muffin pan with paper patty cases.
  2. Combine flour, oats and sugar in a bowl. Stir in cranberries. Combine milk, lemon juice, oil and egg in a jug. Stir milk mixture into flour mixture until just combined. Do not overmix.
  3. Spoon mixture into prepared pan and bake for 20 minutes, until a skewer inserted comes out clean. Turn out onto a wire rack to cool. Serve.
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