2 x Cups Rolled Oats
2 x tsp Baking Powder
½ x tsp Baking Soda
1 x tsp Cinnamon
½ x Cup Splenda Granules
1 x Cup Bio-Organic Low Fat Yoghurt
1 x tsp Vanilla Essence
2 x Egg Whites
1 ½ x Cups Mixed Berries Fresh or Frozen - thawed out  

Directions: Combine dry ingredients in bowl. Using a separate bowl mix yoghurt, egg whites, vanilla essence & berries. Add to the dry mix folding gently, do not over mix.

Makes 12 small or 6 large muffins.
Bake approx 20 to 30 mins at 160 degrees


Cooks Tip:
Berries can be substituted for other fruit e.g 
* 2 small bananas
* 1 banana & ½ cup pineapple 1 ½ cups rhubarb
* Or add ¼ cup cocoa powder for a chocolate fix

Rolled Oats can also be ground down using a blender to make oat flour.

Lean Living
It's a lifestyle, not a life sentence!
Maree Stubbington

1 tsp crushed garlic
1 tsp crushed chilli
2 tsp green curry paste
3 Tblsp balsamic vinegar
1 packet frozen veges
3 Tbsp soy sauce
1 tsp fish sauce
3 capful coconut essence
3 Tbsp lime juice
1 Tblsp splenda 

Maree Stubbington and her
tasty morsels 

In hot fry pan put in garlic, chilli, curry paste and balsamic vingar, cook till hot. Then add packet vegetables and stir.  Then add soy sauce, fish sauce, coconut essense, lime juice, splenda and stir through veges. Cook for 2-3 minutes and serve.

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