Flavourburst plum, oat and yoghurt muffins

Serves: Makes 12 - 18 depending on muffin tin size
Prep time: 20 minutes
Cooking time: 25 minutes

INGREDIENTS
For the crumble mix

  • 50 g oats
  • ½ tsp ground cinnamon
  • ¼ tsp fine salt
  • 15 g butter, at room temperature and cubed

For the muffins:

  • 200 g cake flour
  • 200 g oats
  • 35 g Muscovado sugar
  • 35 g caster sugar
  • 3 tsp baking powder
  • 1 tsp ground cinnamon
  • a pinch of fine salt
  • 1 cup plain yoghurt
  • 3 tbsp sunflower oil
  • 2 free-range eggs, separated
  • 1 cup full-cream milk
  • 2 Flavourburst™ plums, roughly chopped

SHOP THE RECIPE

METHOD

  1. To make the crumble, combine all the ingredients and rub in the butter until it forms a medium crumble texture. Set aside.
  2. Preheat the oven to 180°C and grease a muffin tin. In a large bowl, mix the flour, oats, sugars, baking powder, cinnamon and salt. In a separate bowl, whisk the yoghurt, sunflower and egg yolks.
  3. In a clean bowl using an electric mixer, whisk the eggs until soft peaks form. Mix the wet ingredients into the dry and combine. Gently fold the egg whites into the mixture.
  4. Gently mix the chopped plums into the muffin mixture. Spoon the batter into the tin and sprinkle with the crumble. Bake for 20 -25 minutes, or until golden.

COOK'S NOTE: Serve as is or warm with plain yoghurt and honey.

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