Rhubarb Breakfast Muffins
120 g buttermilk (½ cup)
45 g olive oil (1/3 cup)
1 teaspoon vanilla extract
90 g Natvia (½ cup)
225 g wholemeal plain flour (1 ½ cups)
25 g rolled oats, plus extra (¼ cup)
150 g rhubarb, finely diced (1 ½ cups)
- Preheat oven to 180C
- Combine the wet ingredients and whisk until smooth.
- Combine the remaining ingredients in a bowl and then stir through the wet ingredients using a spatula.
- Dollop into a greased and lined muffin tray, sprinkle with extra oats and bake for 20 – 25 minutes
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