Berry and Quinoa Flake Choc Muffins

Rich and decadent - you wouldn't believe how good these are for you! 

You will need: 

1/3 cup quinoa flakes
1/3 cup milk of your choice
400g Summer Hill Pantry Chocolate Cake Mix
200mL yogurt
1/2 cup coconut oil - melted
2 eggs 
2 tablespoons Summer Hill Pantry 100% fruit sprinkles - we used a mixture of Blackberry Crisp and Blueberry Blitz  

Instructions:

Preheat oven to 180 C. Line muffin tin with large patty pans.

Combine quinoa flakes and milk in a separate bowl Allow to sit until required.  

Combine yogurt, oil and eggs in a bowl. Whisk together for about 60 seconds until small bubbles form. Fold in the rest of the ingredients and mix until just combined. Divide between muffin tray and bake for 25 - 30 minutes. 

Freeze well for up to 2 months. 

Enjoy!