Monday, 15 September 2014

Blueberry and Oatmeal Muffins

Makes 12

These easy to make muffins are soft, fluffy and full of blueberries. Fantastic for breakfast on the run, morning and afternoon tea or for packing into lunch boxes.




What's in them?


100g rolled oats
100g sugar
250g skim milk
60g vegetable or sunflower oil
1tsp vanilla bean paste
2tsp lemon rind, finely grated
1 egg
150g plain flour
1tsp cinnamon 
1/2tsp nutmeg
2tsp baking power
1tsp bicarbonate soda
160g frozen or fresh blueberries

How do I make them?


1. Preheat fan-forced oven to 180°C.  

2. Place oats in mixing bowl and mill by pressing Turbo 2-3 times, with dial in closed lid position, until a coarse meal. Set aside. 

3. Place sugar in bowl and mill for 10sec / speed 9.  Set aside with milled oats. 

4. Place milk, oil, vanilla bean paste, lemon zest and egg in mixing bowl and mix for 10sec / speed 4. 

5.  Add all remaining ingredients, including reserved oats and sugar, but not including the blueberries, and mix for 20sec / speed 3. 

6. Add blueberries and mix together for 10sec / reverse / speed 2. 

7. Spoon in even quantities into a medium sized muffin tin lined with 12 patty cases. Bake in oven for 25-30 mins, or until muffins are lightly browned and spring back when touched.  

8. Allow to cool in pan for 5 minutes, then transfer to a wire rack to cool completely before eating. 

4 ProPoints per muffin.


Notes:


Suitable for freezing in an airtight container or in individual snap lock bags.

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