These delicious muffins have protein, calcium, fibre and are delicious served warm with butter or dipped into winter soup.

Ingredients

• 2 eggs (or, 2 tsp Orgran egg replacer + 4 Tbsp water)
• 1 1/4 cups milk
• 1/4 cup oil
• 1/2 tsp salt
• 1 Tbsp sugar
• 1 cup finely chopped rolled oats
• 1 cup wheat bran
• 1/4c wheat germ
• 1 1/2 cups grated cheddar cheese
• 1 1/2 cups plain flour
• 4 tsp baking powder

Allergies: soy free, egg free*, nut free.

Directions

1. Start the oven pre-heating to 180’C / 350’F and grease the muffin pans.
2. Whisk the eggs, milk, and oil.
3. Add the salt, sugar, and oats.
   • Tip: If you prefer a fine texture to your baking, use an electric hand beater to combine. This will help to break the oats into a finer texture (without demolishing them into oat flour).
4. Add the wheat bran, wheat germ and cheese. Sift in the flour and baking powder. Mix well to combine.
5. Spoon the muffin mix into the greased muffin trays and pop into the pre-heated oven.
6. Bake for 25-35 mins until the muffins are cooked through (test with a knife or skewer to see that it comes out clean).
7. Allow muffins to cool on a wire rack.

These are brilliant served warm with butter and are still lovely for breakfast in the morning. Consider freezing leftovers to heat up as needed.