These Sultana Cinnamon Muffins are the real deal if you are looking for a healthier alternative to the usual muffin.
This recipe for Sultana Cinnamon Muffins uses wholemeal flour and brown sugar. Every bite is full of fibre!
Bake a huge batch and keep them in the freezer to pop into lunch boxes. They’re super yummy!
Method
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Preheat oven to 190 degrees
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In a large bowl, combine flour, sugar, oats, sultanas and cinnamon.
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Add the milk, oil and egg. Gently mix until just combined.
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Spoon mixture into greased muffin tin and bake for 10-12 minutes or until lightly golden.
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Sultana Cinnamon Muffins are suitable to freeze for up to three months in GLAD Snap Lock Bags. Allow to cool to room temperature. Either individually wrap each muffin or place in an air tight container.
