Oat and Raspberry Muffins
Ingredients
- 70g porridge oats
- 70g plain flour, sifted
- 1½ tsp baking powder
- ¼ tsp salt
- 3½ tbsp olive oil
- 125ml milk of your choice
- 1 tsp vanilla essence
- 2 tbsp honey
- 1 egg, beaten
- 75g fresh raspberries, cutting larger berries in half
To serve (per portion):
- Up to 125g full-fat Greek yoghurt
- Portion of fruit of your choice
Instructions:
Preheat the oven to 220°C / 200°C fan / Gas 7. Line a six-hole muffin tray with muffin cases or lightly grease it with a little oil. If using a silicone muffin tray, this step can be skipped.
Add the oats, sifted flour, baking powder and salt to a large bowl. Mix until well combined.
In a separate bowl, add the olive oil, milk, vanilla essence and honey, followed by the beaten egg. Mix gently until combined.
Make a well in the centre of the dry ingredients and pour in the wet mixture.
Add the raspberries and gently fold everything together. Do not overmix; stop as soon as the ingredients are combined.
Divide the mixture evenly among the six muffin holes, ensuring the raspberries are evenly distributed. The mixture will be quite wet, do not add additional flour or oats.
Place the muffin tray on the top shelf of the oven and bake for approximately 20 minutes.
Check the muffins are baked by inserting a skewer into the centre. It should come out clean or with a few moist crumbs. Remove the tray from the oven and leave the muffins in the tin for at least 10 minutes before transferring them to a cooling rack.
Serve one muffin with full-fat Greek yoghurt and extra fruit of your choice.
Note - Once completely cool, store the muffins in an airtight container in the fridge for up to three days. Freeze the cooled muffins in an airtight container or freezer bag. Defrost thoroughly before serving. Using frozen raspberries, add them directly from the freezer without defrosting and reduce the milk to 100ml, as frozen berries release additional moisture while baking.