A Higher Protein Scone version of Porridge Bread!
Ingredients
- Empty a 500g tub of 0% fat Greek yoghurt into a bowl.
- Fill the tub with oats twice and place into the bowl.
- Now add in salt, baking soda as well as the eggs. Mix well. You may need a few drops of milk if appears to dry.
- Then simply roll into balls with your hands and add into a muffin tin.
- Why not try flavouring them - e.g. some plain, some with added flaked almonds and some with dried berries & mixed spice.
- Bake at about 175 degrees for about 40 mins - remember, each oven is different! Keep an eye on them!
Instructions
- 1 tub of 0% fat greek yoghurt
- Bag of oats
- 1 tsp salt
- 2 tsp baking powder
- 2 large free range eggs
- drop of milk
A Higher Protein Scone version of Porridge Bread!
