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!

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!

Makes 12

Ingredients

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)

Method

·         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.