Raspberry Oat Muffins

140g(5oz) plain white flour

1 tbsp baking powder

115g (4oz) soft dark brown sugar

140g (5oz) porridge oats

85g (3oz) frozen raspberries

2 medium eggs

250 ml(9floz) skimmed milk

6 tbsp sunflower oil

1 tsp vanilla extract

Method:

Preheat the oven to 200c/400f/Gas Mark 6/AGA Roasting Oven.  Line a 12-cup muffin tin with paper cases.

Sift together the flour and baking powder into a large bowl and stir in the sugar and oats.

Lightly beat the eggs in a large jug or bowl and then beat in the milk, oil and vanilla extract.  Make a well in the centre of the dry ingredients and pour in the beaten liquid ingredients and now add the frozen raspberries, breaking them up a little as you add.  Its important to stir gently until just combined – do not over mix or the muffins will be heavy.

Spoon the mixture into the prepared muffin tin and bake for about 20 minutes until well risen and golden brown.  Leave in the tin for 5 minutes and then serve warm with extra raspberries and some yoghurt.

 


 

Visit Little Oaks Cookery School to see for more details 

Contact Little Oaks Cookery School for private lessons, demonstrations or hands-on cookery classes……….

Hilary Justin, Little Oaks Cookery School, 26 Ballygowan Road, Kells, Ballymena, BT42 3PD

Telephone:  07974 349 850  email:  hilaryjustin123@gmail.com or follow Little Oaks Cookery School on facebook.

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