Oat, Blueberry and Walnut Muffins
Over a year ago
1,062 views
Ingredients
- 125g wholemeal flour
- 125g porridge oats
- 3 level tsp baking powder
- pinch salt
- 1 tsp ground cinnamon
- 100g soft brown or light muscovado sugar
- Finely grated zest of 1 lemon
- 1 large egg, lightly beaten
- 100ml plain yoghurt
- 100ml whole milk
- 50g unsalted butter, melted
- 200g blueberries
- 75g roughly chopped walnuts (optional)
- 20g demerara sugar
Accompaniment
Sponsored
Nederburg Cabernet Sauvignon Rose
This beautiful rose wine is made entirely from Cabernet Sauvignon grapes, fruit driven, refreshing with abundance of berry flavours and a pleasant long finish.
Description
Some shop-bought muffins are like cotton wool. These are quite differnt: moist, substantial and full of flavour. Leave out the walnuts if you want
Method
-
1
Heat the oven to 200C/400F/gas mark 6 and put 12 large paper cases into a muffin tray. Put the flour, oats, baking powder, salt, cinnamon, sugar and lemon zest in a bowl, and mix with a fork until well combined.
In another bowl, stir the egg, yoghurt, milk and melted butter, then tip into the dry ingredients and mix lightly. Scatter in the berries and walnuts, if using, and fold in briefly. Don't over-mix.
Divide between the muffin cases, scatter a good inch of demerara on each and abke for 25 minutes, until well risen and golden. Cool on a rack and eat within 24 hours.
Comments (0)