Bakewell oat muffins

SW = Slimming World / US = Unislim

These are my brand new favourite way to enjoy oat muffins! Simply by changing the essence and adding almond flakes not only do they change in flavour but the texture of the roasted almonds on top give the oat muffin a whole new texture making it taste like you’re really enjoying a proper treat!

You need:

• 40g oats (SW = 1 heB or 7 syns / US = free carb allowance or 0.5 bites per 30g)
• 2 eggs
• 1 tablespoon sweetener
• Half teaspoon almond essence
• 15g Reduced sugar strawberry jam (SW = 1 syn per tbsp / US = free)
• 2g Almond flakes (SW = 0.5 syns / US = 0.5 bites)
• 6 Silicone muffin cases
• Bowl and spoon

To make:

• All in one bowl mix together 40g oats, 2 eggs, 2 tbsp fat free natural yogurt, half teaspoon almond essence and 1 tablespoon of sweetener.
• Scoop 1 tbsp each into 6 silicone muffin cases.
• Divide the jam between the 6 cases and then top with remainder of the mix.
• Sprinkle almond flakes over each muffin.
• Pop into a preheated oven at 180 degrees Celsius for 50 min.

Allow to cool once cooked and enjoy! They are amazing!