Some breakfast favourites:
3/4 cup vegetable oil
1 1/2 cups caster sugar
1/2 cup milk
3 cups plain flour, sifted
2 tsp baking powder
1/2 cup rolled oats
1 1/2 tsp ground cinnamon
1 apple, grated
2 bananas, mashed
250g strawberries, chopped
1 tbsp raw sugar
Preheat oven to 180C.
Place oil, caster sugar, milk & eggs in medium bowl & whisk to combine.
Place flour, baking powder 1/3 cup rolled oats & cinnamon in large bowl & stir to combine.
Add fruit to flour mixture & stir to combine.
Add milk mixture to flour mixture & stir until just combined, being careful not to overmix.
Spoon into 12 x 1 cup greased muffin tins.
Sprinkle tops with remaining oats & raw sugar.
Bake for 25 min or until cooked when tested with a skewer.
Variation: if strawberries are out of season, substitute an extra grated apple & 2 mandarins, sectioned, seeded & chopped.
1 1/2 cups rolled oats
1 cup apple juice, warmed
2 green apples, grated
1 cup thick natural yoghurt
1/2 cup slivered almonds
honey, to serve
Place oats & apple juice in large bowl, cover with plastic wrap & allow to stand for 30 min or until oats are softened.
Stir in grated apple.
To serve, divide yoghurt between 4 serving glasses, top with oat mixture, almonds & honey.