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Yoghurt muffins with oat flake crunch
20 m active | 50 m total
Nutrition facts per serving:
  • Energy in kcal about 348
  • Fat about 17g
  • Carbohydrates about 42g
  • Protein about 6g
This is needed
This is needed for 8 piece
  • 150 g cane sugar
  • 2 eggs
  • 1 pinch salt
  • 100 g butter, melted, left to cool
  • 200 g plain greek yoghurt, plain
  • 150 g spelt flour
  • 1.5 tsp baking powder
  • 50 g fine whole-grain rolled oats
Oat flake crunch
  • 2 tbsp liquid honey
  • 50 g fine whole-grain rolled oats
  • 12-hole muffin tin (each hole approx. 7 cm in diameter), 8 holes lined with a paper case
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And that's how it's done
And that's how it's done
Using a whisk, beat the sugar, eggs and salt in a bowl for approx. 5 mins. until light and fluffy. Add the butter to the mixture together with the yoghurt. Mix together the flour, baking powder and oat flakes, then stir into the dough. Divide the dough between the prepared moulds. Bake: for 25 -30 mins. in the centre of an oven preheated to 180°C. Allow the muffins to cool a little, then leave to cool completely on a rack.
Oat flake crunch
Toast the oat flakes with the honey in a pan for 3-5 mins. Transfer the crunch to a sheet of baking paper and allow to cool. Decorate the muffins with the crunch.