JENELLE’S BERRY & LEMON YOGHURT MUFFINS

Ingredients

• 1 ¾ cups wholemeal self-raising flour
• 2 TBS psyllium husk
• 1/3 cup caster sugar
• 1 TBS honey
• ¼ cup traditional rolled oats
• 1 TSP baking powder
• 1 ¼ cups low fat Greek-style yoghurt
• 2 eggs
• 1/3 cup extra virgin olive oil
• Finely grated zest of 1 lemon
• 1 cup berries (any) – fresh or frozen