This is a great recipe if you want to incorporate some oats into your diet – perhaps you don’t like porridge? You won’t notice the oats in these muffins so they’re also great if you are not crazy about the texture of oats. Infact these are perfect for a “pick up and go” breakfast or even to take on a picnic or a sweet treat for a lunchbox 🙂
Makes about 11 – 12 muffins
- 1.5 cups (200g) Plain four
- 1/3 cup (85g) rolled oats
- 2 teaspoons baking powder
- 1/2 teaspoon bicarbonate of soda
- pinch of salt
- 1/2 cup (110g) light brown muscovado sugar
- 2/3 cup (150ml) plain natural yoghurt
- 1/3 cup (90ml) vegetable oil (or any other flavourless oil)
- 1 cup soya milk
- 1 tablespoon cider vinegar
- 110g raspberries
1. Set oven to 170 C and grease your muffin tins (or place cases in tin)
2. Add the vinegar to the milk, whisk together with a fork and keep aside (don’t worry if it curdles – it’s meant to happen!)
3. Take half of the raspberries and mash gently with a fork, and then mix back in with the remaining whole raspberries.
4. Sift together: flour, baking powder, bicarb and salt.
5. In a separate bowl mix together the sugar, yoghurt, oats and oil.
6. Add the wet ingredients to the dry and then add the milk & vinegar mixture. Combine well and then finally add the raspberries. The batter should have a good dropping consistency (add a little more milk if it’s too thick).
7. Fill muffin tins 3/4 full with the batter. Bake for about 15 mins at 170C and then increase to 180 C for a further 10 mins.
You can use frozen raspberries for this recipe, but you may need to bake for an extra 3 – 4 minutes. Do not thaw the berries.