Oat and peanut muffins

YOU
6 servings Prep: 15 mins By Carmen Niehaus
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Ingredients (14)

5 ml bicarbonate of soda
250 g dates
180 ml rooibos tea — hot
250 ml oats
180 ml desiccated coconut
250 ml white bread flour — stone-ground
10 ml baking powder
5 ml ground cinnamon pinch of salt
250 ml peanuts — unsalted
2 eggs
30 ml canola oil
60 ml brown sugar — or honey
60 ml peanut butter (sugar- and salt-free) coconut shavings
to serve: peanut butter mixed with a little honey fresh berries (optional)
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Method:

Sugar-free
peanut butter is a tasty spread for these muffins. Dates provide the sweetness

Preheat the
oven to 180°C. Grease the hollows of a muffin tin well with nonstick spray or
line with baking paper cups.

1. Sprinkle the
bicarbonate of soda over the dates, pour the hot rooibos over and set aside to
cool.

2. Mix the dry
ingredients then add the peanuts.

3. Beat the
eggs, oil, sugar or honey and peanut butter together, add the dry ingredients
and mix well.

4. Spoon the
batter into the prepared muffin tin, arrange coconut shavings on top and bake
for 30-45 minutes or until golden brown and done.

5. To serve
Halve the muffins and spread peanut butter and honey mixture on each half.
Serve with berries (if using).



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