Blueberry and Oatmeal Muffins
I love making muffins as they are so quick and easy to make. Basically combine the ingredients and stick in the oven. The trick to making light fluffy muffins is only to mix for 20 seconds so the batter will still be lumpy. If you mix for longer the muffins become tough due to the proteins in the flour reacting.
Great to have at breakfast time or post-work-out snack.
I particularly like them as the use oil instead of butter which means that they have more good unsaturated fats in them. The oats add extra fibre to them and blueberries are full of antioxidant vitamins.
Makes 12
Ingredients
100g quick cooking oats
125g plain flour
65g granulated sugar
15g baking powder
3g salt
235 ml milk (preferable semi-skimmed)
1 egg
60 ml vegetable oil
145 g blueberries, rinsed and drained
Directions
- Combine oats, flour, sugar, baking powder, and salt.
- Mix together milk, egg, and oil in a separate jug.
- Add to dry ingredients and only mix for 20 seconds until dry ingredients are moistened.
- Fold in blueberries.
- Fill greased muffin cases 2/3 full with batter.
- Bake at 425 degrees F (220 degrees C) for 20 to 25 minutes.
- Till well risen and golden.