Raspberry & Oat Muffins
Lovely wholemeal muffins, delicious served warm
These breakfast muffins are made with whole grains & can be frozen and to boost their nutritional content why not add some chia compote!
Prep time: 10 mins
Total time: 35 mins
Serves: 12
Ingredients:
300g wholewheat flour
3 tsp baking powder
110g demerara sugar (or equivalent)
2 tbsp honey
1 egg
300ml buttermilk
80ml rapeseed oil
1 tsp vanilla extract
1 cup fresh or frozen (not thawed) raspberries
45g rolled oats
Method:
- Preheat oven to 180ºC
- Place flour, baking powder, and sugar in a bowl mix to combine.
- In another bowl mix the honey, egg, buttermilk, oil, and vanilla.
- Pour the egg mixture on the dry ingredients and mix just enough to combine.
- Stir in the raspberries and oats, keeping a few to decorate the top.
- Spoon the mixture into 12 x 125ml lined muffin tins.
- Bake for 25-30 mins until a skewer comes clean out when tested.
To Serve: Serve with a cup of tea or coffee or kefir smoothie. They are also delicious with some chia berry compote.
Variations: Instead of the raspberry & oat you could make dried fig and cinnamon or banana (mashed) 1/3cup bran & cinnamon or blueberry with grated apple. For a gluten-free version, use 200g ground oats and 100g buckwheat, coconut or almond flour.
Storage: These can be frozen for a quick breakfast. They will keep for 3-4 days
