Oatmeal Muffins

Makes 12
Total Time
40 Minutes
90g of pitted dates, chopped
100g of medium oatmeal
250ml of essential Waitrose Low Fat Natural Yogurt
75ml of groundnut oil
2 Waitrose British Blacktail Free Range Eggs, lightly beaten
80g of light brown soft sugar
150g of plain flour
1 tsp of ground cinnamon
1 tsp of baking powder
1 tsp of bicarbonate of soda
Step 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 four tablespoons of boiling water. In a separate large bowl combine the oatmeal and yogurt. Set aside for ten minutes.

Step 2

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

Step 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.

Step 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.)

Recipe courtesy of Waitrose

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