Place oven rack in centre position. Turn oven on to 190°C (375°F). Grease 12 muffin cups with cooking spray. Set aside. Put the flour, sugar, rolled oats, nuts and seeds, baking powder, bicarbonate of soda and salt into large bowl. Stir. Make a well in centre.
Put the egg, sour cream, oil and vanilla extract into medium bowl. Stir. Add to well. Stir until just moistened. Fill muffin cups 3/4 full with batter.
Bake in oven for about 20 minutes until a skewer inserted in centre of a muffin comes out clean. Put pan on stove top.
Let muffins stand in pan for 5 minutes before removing to wire rack to cool.
Information
Servings: 12
1 muffin: 1365 kj; 18.3 g Total Fat (7.6 g Mono, 3.8 g Poly, 3.5 Sat); 31 mg Cholesterol; 36 g Carbohydrate; 2 g Fibre; 5 g Protein; 216 mg Sodium