1 ½ cups (225g) self raising flour, sifted
1/3 cup (30g) rolled oats – I used toasted muesli
¾ cup (200g) mixed berry yoghurt – I used Gippsland Dairy wildberry organic yoghurt
1/3 cup (80ml) sunflower oil – I used extra light olive oil
150g brown sugar
100g frozen mixed berries – I used a mix of raspberries & blueberries
Preheat the oven to 200C (180C fan forced).
Grease a 6 hole, ¾ cup (185ml) capacity Texas muffin pan.
Place the flour, oats and a pinch of salt in a bowl and mix well.
Beat the eggs, yoghurt, oil and brown sugar in a bowl until combined.Add the berries to the flour mixture and stir to combine.
Gently fold in the egg mixture until just combined.
Spoon the mixture into the muffin holes and bake for 20 minutes or until a skewer inserted in the centre comes out clean.
Let cool in pan for 5 minutes then turn out onto a wire rack. Best eaten on the day of baking.