Photography: Tanya Zouev

By Suzanne Gibbs

Serving size: Serves 10 or more
Cuisine type: Traditional
Cooking time: Less than 30 minutes
Special options: Diabetic, Heart friendly, Kid friendly, Lactose free, Low cholesterol, Low fat, Nut free, Vegetarian
Course: Breakfast, Snacks
Favourite flavours: Cakes/baking

From the November 2006 issue of Australian Table magazine. Subscribe.

INGREDIENTS

1½ cups (240g) wholemeal self-raising flour
1/3 cup (30g) rolled oats
1/3 cup (75g) brown sugar
2/3 cup (90g) dried cranberries
2/3 cup (160ml) low-fat milk
2 tablespoons lemon juice
2 tablespoons sunflower oil
1 egg, lightly beaten

METHOD

Preheat oven to 180°C or 160°C. Line a 12 hole, 1/3-cup muffin pan with paper patty cases.

Combine flour, oats and sugar in a bowl. Stir in cranberries. Combine milk, lemon juice, oil and egg in a jug. Stir milk mixture into flour mixture until just combined. Do not overmix.

Spoon mixture into prepared pan and bake for 20 minutes, until a skewer inserted comes out clean. Turn out onto a wire rack to cool. Serve.