I never tire of making muffins, they have to be one of the quickest & easiest sweet treat to throw together.
They’re a regular feature in my children’s lunchboxes, we often make a healthier variety for breakfast and my two tiny people love them.
My friend sent me a message the other day pointing out another great recipe, one which thankfully I had to hand in Tana Ramsay’s Real Family Food.
She uses blueberries, I used raspberries, they turned out great.
Oat & Raspberry Muffins
340g Self Raising Flour
150g Light Brown Sugar
25g Rolled Oats, plus extra for topping
125ml Vegetable Oil
150g Raspberries or Blueberries
1 Egg, beaten
Preheat oven to 180 C Place some muffin cases in a 12 hole muffin tin.
Sift the flour into a large bowl, add the sugar and the oats, mix thoroughly.
Add the buttermilk, beaten egg & oil, stir to just combine, then fold in the raspberries.
Spoon the mixture into the muffin cases, dividing it equally between them, sprinkle the extra oats on top and bake in the oven for 15-20 minutes until golden and firm to the touch.
Remove from the oven and transfer to a wire cooling rack.