Thursday, 3 March 2011

Oat & Buttermilk Muffins

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!

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!

Makes 12

115g rolled oats
250ml buttermilk
115g softened butter
75g soft dark brown sugar
1 egg
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.

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