close
Advertisement
Magazine
 

Blueberry and Oat Breakfast Muffins

These muffins are best eaten within a couple of hours of baking, but they can be frozen for up to 1 month. Wrap each muffin individually in foil, place in a large resealable plastic bag, expel all the air and tightly seal. Thaw the muffins at room temperature and reheat in a low oven.

Blueberrry and Oat Breakfast Muffins

Ingredients

  • 1 1/2 cups (240 g) wholemeal self-raising flour
  • 1/3 cup (60 g) brown sugar
  • 1 teaspoon ground cinnamon
  • 1 cup (100 g) rolled oats
  • 3/4 cup (180 ml) skim milk
  • 1/4 cup (60 ml) canola oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 ripe bananas, mashed
  • 1/2 cup (50 g) pecans, roughly chopped
  • 1 cup (125 g) blueberries

Preparation

  1. Preheat the oven to 180°C. Line a 12-hole standard muffin tin with paper cases.
  2. Sift the flour, sugar and cinnamon into a large mixing bowl. Tip the husks from the sieve into the bowl. Stir in the oats and make a well in the centre.
  3. Use a fork to whisk the milk, oil, eggs and vanilla in a bowl. Add to the dry ingredients along with the mashed bananas, and fold together until just combined. Gently fold in the pecans and blueberries.
  4. Divide the batter among the muffin cases. Bake the muffins for 20 minutes, until risen, golden and springy to a gentle touch. Serve warm or at room temperature.

Serves 12
Preparation: 15 minutes
Cooking: 20 minutes



More Recipes

Double Chocolate Creams

Double Chocolate Creams

A delicious treat, chocolate is a great feel-good food.

Need To Lose Weight? Start With Butter In Your Coffee

Need Help To Lose Weight? Start With Butter In Your Coffee

It may sound strange - and downright disgusting - but wellness experts are singing the praises of this buttery beverage.

Pecan waffles with maple and blackberry sauce

Pecan waffles with maple and blackberry sauce

Crisp, crunchy waffles, so popular in France, Belgium and North America, are a lovely treat for breakfast or brunch. To make these, you will need a waffle iron that can be used on the stove or an electric waffle maker.

Pistachio floating islands

Pistachio floating islands

In this version of the classic French pudding, îles flottantes, fluffy poached meringues studded with pistachios float on a creamy vanilla custard. A flourish of fresh blueberry coulis is the finishing touch to this sophisticated dessert.

Pumpkin, ricotta and sage gnocchi

Pumpkin, ricotta and sage gnocchi

There are numerous versions of gnocchi in Italy. For the one here, a flour–based dough of ricotta and mashed pumpkin, flavoured with sage and parmesan, is shaped into the little dumplings. A colourful roasted capsicum and onion sauce completes the dish.

Advertisement