Oat & Buttermilk Muffins
These muffins are great, the buttermilk in them acts as an extra raising agent and produces lovely light & airy muffins.
These are great for a grab and go breakfast, I freeze mine & then grab one in the morning and it’s defrosted by the time I get to work, they are also lovely split & toasted, and then spread with a little butter, sounds strange but trust me it works!
IMPORTANT – READ THIS BEFORE YOU START TO BAKE!!!!!!
Step 1 is: Place oats in a bowl, stir in the buttermilk and set aside to soak for 1hr – so you can’t make these in a hurry!
115g rolled oats
115g softened butter
75g soft dark brown sugar
115g plain flour
1 ½ tsp. baking powder
½ tsp. bicarbonate of soda
Pinch of salt
25 raisins (optional – you can substitute this for a different dried fruit if you like, e.g. cranberries, apricots)
· Place oats in a bowl, stir in the buttermilk and set aside to soak for 1hr.
· Preheat oven to 200°
· Grease your 12 hole muffin pan or line with paper cases.
· Put the butter and sugar in a large bowl or your electric mixer and beat till light and fluffy, then beat in the egg.
· Sift together the flour, baking powder, bicarb and salt.
· Stir into the butter mixture alternating with the oat mixture – try your best not to over-mix.
· Fold in the raisins.
· Fill the muffin tin/cases two thirds full and bake for 20-25 mins.
· Transfer to a wire rack to cool.