NEW Blueberry & Oat Muffins

Recipe details

This recipe uses rapeseed oil in place of butter - meaning each muffin contains about 77% less saturated fat.

Preparation time: 15 minutes
Cooking time: 30 minutes

Servings: (12 Servings)

Nutritional information

• Carbohydrates: 32
• Calories: 181
• Sugar: 15
• Salt: 0.25
• Fat: 5
• Saturated fat: 0.5
• Fibre: 1.5
• Protein: 4

Instructions

1. Preheat the oven to 180oC, gas mark 4.
2. Place 12 paper muffin cases into muffin tins.
3. Mix together the flour, oats, baking powder and sugar in a large bowl.
4. In a separate bowl mix together the egg, buttermilk and oil.
5. Stir the egg mixture into the flour mixture until combined.
6. Then stir in the blueberries.
7. Spoon the mixture into the paper cases.
8. Sprinkle over the remaining 1tbsp oats.
9. Bake for 25-30 minutes until golden.

Cook's tip:

Ideal for freezing.