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    Oatmeal muffins

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    Oatmeal muffins

    Living well 

    • Vegetarian
    • Total time: 30 minutes + 10 minutes soaking

    Makes: 12

    Ingredients

    90g pitted dates, chopped
    100g medium oatmeal
    250ml essential Waitrose Low Fat Natural Yogurt
    75ml groundnut oil
    2 Waitrose British Blacktail Free Range Eggs, lightly beaten
    80g light brown soft sugar
    150g plain flour
    1 tsp ground cinnamon
    1 tsp baking powder
    1 tsp bicarbonate of soda
     

    Method

    1. Preheat the oven to 180°C, and line a 12-hole muffin tin with paper muffin cases. Place the chopped dates in a bowl with 4 tablespoons of boiling water. In a separate large bowl combine the oatmeal and yogurt. Set aside for 10 minutes.

    2. Beat the oil, eggs and sugar into the bowl with the oatmeal mixture. Then stir in the soaked dates.

    3. Sift together the flour, cinnamon, baking powder and bicarbonate of soda. Stir in a good pinch of salt and fold it through the wet mixture, until just combined.

    4. Spoon into the prepared muffin cases and bake for 18-20 minutes, or until a skewer inserted in the centre of a muffin comes out clean. Cool on a wire rack. (They’ll keep well for a couple of days if stored in an airtight container, or they can even be frozen.) 

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