Rolled Oat & Fig Breakfast Muffins

Rolled Oat & Fig Breakfast Muffins

Serves 8

Points per serving: 2½

3 tbsp sunflower oil (7pts)

5 tbsp skimmed milk (¼pt)

1 tbsp molasses (½pt)

100g wholemeal flour (5pts)

1 tsp baking powder

50g rolled oats (3pts)

50g dried figs, chopped (1½pts)

1 medium egg (1½pts)

Heat the oil and molasses with 3 tbsp of the milk until the molasses has melted.

Sieve the flour and baking powder and stir in the oats and figs.

Beat the egg with the remaining 2 tbsp milk and add to the dry ingredients together with the molasses mixture.

Stir well and spoon into 8 muffin tins sprayed with frylight or use paper cases.

Bake at gas 5/190ºC/375ºF for 20-25 mins until golden