Blueberry, Oats and White Chocolate Chip Muffins

These muffins are not only great as a slow release of energy, they are also beneficial for that post workout snack or pick me up at 3pm. Sometimes I eat them if I am on the run and don’t have time for lunch.

Makes 12

Ingredients:

• Canola oil spray

• 1 cup Rolled oats

• 1 cup milk (Of your choice)

• 1 & 1/3 cup self-raising flour

• 1 teaspoon ground cinnamon

• A pinch of salt

• 1 egg, whisked

• ½ cup melted butter, cooled

• ½ cup honey

• 1 teaspoon vanilla extract

• 1 & ½ cup frozen blueberries

• ¾ cup white chocolate chips.

Method:

1. Preheat oven to 210 degrees Celsius and coat a muffin pan with canola oil spray, set aside.

2. Mix together rolled oats and milk, stir thoroughly then put in microwave for 1 minute. Stir again then place in microwave for another minute, stir and set aside.

3. In a large bowl, sift in self raising flour and mix in cinnamon and salt, set aside.

4. In another large bowl combine egg, butter, honey and vanilla extract and mix well until mixture looks slightly thickened.

5. Pour wet ingredients in the dry ingredients and mix well. Then add in cooked oats and mix thoroughly.

6. Very gently fold in white chocolate bits and blueberries, not mixing too much as blueberries will bleed through mixture.

7. Spoon this mixture carefully into a muffin tin filling to the top.

8. Place in hot oven cooking for 10 minutes until tops become golden and start to rise, then turn down heat to 170 degrees Celsius and cook for a further 15 minutes or until cooked through.

9. Enjoy!

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Nutritional analysis per muffin

Energy:              253Cals/ 1060kJ

Protein:                                    4g

 Fat:                                          11g

Saturated fat:                        5g

Carbohydrate:                     34g

Sugars:                                 20g

Fibre:                                    2.1g

Sodium:                           97mg