Turkey and spinach rissoles
25 mins
2 cups plain flour (white or wholemeal, or a mixture)
1 cup oats (quick or traditional)
⅔ cup brown sugar
1 tsp baking powder
1 tsp baking soda
1½ cups reduced-fat Greek yoghurt
2 eggs, lightly beaten
50g margarine, melted, slightly cooled
1 tsp vanilla extract
1 cup fresh or frozen blueberries
You can swap:
Step 1
Pre-heat the oven to 180°C. Prepare a muffin tin by greasing with margarine or spraying with oil. Melt the margarine.
Step 2
Combine flour, oats, sugar, baking powder and baking soda in a bowl and mix well.
Step 3
In a second bowl, combine yoghurt, eggs, margarine and vanilla.
Step 4
Fold the yoghurt mixture into the dry mixture. Gently fold in blueberries.
Step 5
Spoon mixture into muffin tin and bake for 20-25 minutes or until the top is golden and springs back when touched.
© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.
Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website
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