Fruity Breakfast Muffins | SPC

Ingredients

• 1 cup self-raising flour
• 1/2 cup wholemeal self-raising flour
• 1/2 cup rolled oats, plus 2 tbsp extra for topping
• 1/3 cup brown sugar
• 1/4 cup chopped natural almonds, finely chopped
• 1 cup Greek-style yoghurt
• 2 eggs
• 1/3 cup olive oil
• 410g can two fruits in juice, drained, retaining 1/4 cup juice
• 1 tsp vanilla extract
• 2 tbsp flaked almonds