Raspberry & Oat Muffins

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