Related
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Prep Time:
10m
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Cook Time:
20m
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Total Time:
30m
Ingredients
- 1 1/2 cups rolled oats
- 1 cup plain wholemeal spelt flour
- 2 teaspoons baking powder
- 1/2 teaspoon bi-carb soda
- 150 grams unsalted butter, softened
- 1/4 cup brown sugar
- 2 tablespoons honey
- 3 teaspoons finely grated orange zest
- 1/2 teaspoon cinnamon
- 2 eggs
- 2/3 cup plain greek or natural yoghurt
- 1 1/2 cups walnuts, toasted and finely chopped
- 16 dates, pitted and chopped
Method
- Preheat oven to 190 degrees C.
- Line muffin trays with cases.
- In a medium bowl, mix oats, flour, baking powder and bi-carb soda and whisk with a hand balloon whisk till combined.
- In the bowl of an electric mixer, cream butter, sugar, honey, orange zest and cinnamon until creamy.
- Beat in the eggs, one at a time.
- Beat in the yoghurt, then add the dry ingredients and beat gently until just combined.
- Using a spatula or spoon, gently stir in walnuts and dates.
- Divide the batter evenly among the cases and bake for 20 minutes or until golden and cooked when tested with a cake tester.
- These are best eaten warm and fresh, but will last for a couple of days in an airtight container. Alternatively, you can freeze them individually wrapped.
