Berry Yogurt Breakfast Muffins

Berry Yogurt Breakfast Muffins (adapted from The English Kitchen)

1 1/2 cups self-raising flour (or plain flour plus 1 1/2 tsp baking powder)

1/2 tsp salt

1/3 cup old-fashioned rolled oats

3 large eggs

3/4 cup packed light brown sugar

3/4 cup plain Greek yogurt

1/3 cup vegetable oil

1 tsp vanilla

1 1/2 cup fresh or frozen berries

granola for topping

Preheat the oven to 400 degrees.Grease or line a muffin tin. (12 cup or large 6 cup)

Sift the flour, salt, and baking powder (if using) into a bowl. Whisk in the oats. Whisk together the brown sugar, yogurt, vanilla, oil and eggs. Stir gently into the flour mixture, mixing just till combined. Gently fold in the berries. Spoon into the prepared muffin tin. Granola over the tops.

Bake for 20-25 minutes, until well risen and golden. Let cool in the pan for about 5 minutes before turning out to cool completely.