mozzarella herb muffins (Low GI)

This time of year is a very busy time in the garden.  Everything doing what they need to do to prepare for the winter. Trees loosing their leaves, squirrels collecting and storing their food and plants buckling down on low energy mode.  I wanted to make the most of the herbs before they disappeared.  I picked all that were left and decided to make these healthy herby mozzarella muffins.  They make a wonderful savoury afternoon snack for children and great to take round to friends.

Makes 12

You'll need:

• 1 cup mozzarella
• 1 onion finely chopped
• 1 clove garlic, finely chopped
• 1 1/4 cup flour
• 2/3 cup oat bran (or plain oats)
• 2 1/2 tsp baking powder
• 1/2 tsp bicarb of soda
• 4 chopped cherry tomatoes (or 1 chopped regular tomato)
• 2 large bunches of herbs (mint, parsley, chives, oregano; approx 10 Tbs in total)
• 1 egg
• 1 cup plain yoghurt
• 15ml olive oil
• 15ml balsamic vinegar
• 1 tsp salt
• fresh ground pepper

Method:

1) Preheat oven to 180 degrees

2) Mix dry ingredients together

3) Add herbs, yoghurt, oil and vinegar and mix well.

4) Grease a muffin pan well

5) Spoon mixture into the pan and bake for 25 mins or until golden.