Prep
<30 MINBake
20-25 minsServes
10+Difficulty
Medium
About
Easy. Quick. And oh-so tasty. These muffins make for a great breakfast treat - so start your day with a smile.
Get the day off to a great start
Get the oven on to preheat 180°C/160°C Fan, 350°F, Gas 4.
Sift the flour into a bowl and make a well in the centre. Add the Lyle's Golden Syrup, Tate & Lyle Fairtrade Golden Caster Sugar, vegetable oil, yoghurt, eggs, vanilla and lemon zest. Lightly and quickly stir together with a wooden spoon.
Using a metal spoon, fold in the oats and the blueberries (the mixture will be very thick and paste-like - this is fine). Divide between paper cases in a 12-hole tin, filling almost to the tops.
Mix the extra Tate & Lyle Fairtrade Golden Caster Sugar and the oats together and scatter over the muffins.
Bake on the middle shelf for 25 minutes or until golden and risen (a fine skewer poked into the center should come out clean).
Remove to a wire rack to cool for a few minutes
Hold off until ready to eat (this is the hard bit) - then enjoy.
Ingredients
1
FOR THE MUFFINS
Self raising flour
Tate & Lyle Fairtrade Golden Caster Sugar
Oil
Greek-style natural yoghurt
Egg
Dr Oetker Madagascan Vanilla Extract
Lemon zest
Oats
Blueberries
Lyle’s Golden Syrup Tin
FOR THE TOPPING
Tate & Lyle Fairtrade Golden Caster Sugar
Oats
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Our Syrups
Ideal for baking and toppings, and a perfect companion for pancakes and porridge.
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