Ingredients

Method

For the crumble mix:
• 50 g oats
• ½ t ground cinnamon
• ¼ t fine salt
• 15 g butter, at room temperature and cubed
For the muffins
• 200 g cake flour
• 200 g oats
• 35 g Muscovado sugar
• 35 g caster sugar
• 3 t baking powder
• 1 t ground cinnamon
• a pinch fine salt
• 1 cup plain yoghurt
• 3 T sunflower oil
• 2 free-range eggs, separated
• 1 cup full-cream milk
• 3 Woolworths Flavourburst™ plums, roughly chopped

Method

Ingredients

1. To make the crumble, combine all the ingredients and rub in the butter until it forms a medium crumble texture. Set aside.

2. Preheat the oven to180°C. and grease a muffin tin. In a large bowl, mix the flour, oats, sugars, baking powder, cinnamon and salt. In a separate bowl, whisk the yoghurt, sunflower oil and egg yolks.

3. In a clean bowl using an electric mixer, whisk the egg whites until soft peaks form. Mix the wet ingredients into the dry and combine. Gently fold the egg whites into the mixture.

4. Gently mix the chopped plums into the muffin mixture. Spoon the batter into the tin and sprinkle with the crumble. Bake for 20–25 minutes, or until golden.

Cook's note: serve as is or warm with plain yoghurt and honey.

Find more lunchbox recipes here.