Fruity breakfast muffins
99% fat-free plain yoghurt
Dry rolled oats
2 medium, peeled, coarsely grated
40 g, cut into ½cm pieces
Reduced-sugar dried cranberries
- Preheat oven to 175°C. Beat eggs and sugar with electric beaters on medium-high speed until foamy. Stir through yoghurt and milk. Add remaining ingredients and stir until combined.
- Place 8 WW silicone muffin moulds onto a baking tray. Divide mixture evenly among moulds and bake for about 20 minutes, or until cakes are golden and a skewer inserted into centres comes out clean. Stand for 5 minutes before gently turning out. Serve warm.