TURKEY MUFFINS

TURKEY MUFFINS

Makes 9

Points per muffin 3

1 x 150g pack Mattessons turkey rashers

210g plain flour

1 tbsp baking powder

1 tsp mustard powder

1 tsp salt

90g porridge oats

2 tbsp chives, chopped

3 tbsp sunflower oil

2 eggs

210 ml skimmed milk.

Preheat the oven to Gas6/200ºC.  Spray 9 holes of a deep muffin tin with Frylight.

Grill the turkey rashers for 1½mins on each side, cool and chop into little pieces.

Sieve the flour with the baking powder, mustard and salt into a large bowl.  Stir in the turkey rashers, oats and chives.

Whisk the eggs with the milk and oil and add to the dry ingredients and quickly mix together until just combined.

Divide the mixture between the muffin tins and bake for 15 mins until golden and firm to the touch.

Loosen each muffin with a palette knife and transfer to a wire rack to cool.