INGREDIENTS:

• olive oil cooking spray

• 2 cups self-raising flour

• ¾ cup rolled oats

• 1 tsp ground cinnamon

• ⅔ cup brown sugar

• ½ tsp bicarbonate soda

• 250g fresh strawberries

• 1 egg

• ¾ Almond Breeze almond milk

• ½ cup sunflower oil

METHOD:

1. Pre-heat oven 180 degrees

2. Grease a 12 hole muffin pan with cooking spray or line with paper cases. I spray paper cases with olive oil (easier)

3. Combine flour, oats, cinnamon, sugar and bi-carb soda in large bowl

4. Whisk egg, Almond Breeze almond milk, oil in a jug. Pour into flour mixture and stir until just combined. Divide mixture evenly among muffin holes and bake for 15-20 minutes or until golden. Transfer to wire rack to cool.

*Remaining muffins need to be refrigerated

Enjoy!