3 eggs - separate egg whites
1 cup of frozen red berries (I used black and red currants and blueberries)
1/2 unrefined caster sugar plus 1 teaspoon for sprinkling
180 ml of vegetable oil
1/3 cup rolled oats plus 1 tablespoon to sprinkle
1 teaspoon good quality vanilla extract
2 cups of self-raising gluten free flour (I used Doves Farm)
1/2 strawberry yogurt (I used Yeo Valley)
Preheat the oven to 180 C or gas mark 4.
Line a muffin tray with colourful cases (imperative!)
Beat the egg whites and set aside. on a different bowl beat the eggs, sugar,vegetable oil, flour and oats.Mix well for a couple of minutes with an electric whisk. Now fold in the egg whites gently. This will make your muffins light and fluffy. Lastly fold gently the berries. Save about a couple of tablespoons of berries to decorate.
Mix the sugar left and oats together and sprinkle the muffins. Bake for 35 minutes.