Blueberry Oat Muffins
( SERVES 12 )
6/1/2009
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Perfect for the lunchbox or a special morning tea.
Ingredients
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| 1 cup | Rolled oats |
| 1½ cups | Low-fat milk |
| 1 tbsp | Baking powder |
| ½ cup | Caster sugar |
| 1 | Egg |
| ¼ cup | Canola oil |
| ¼ cup | Honey |
| 1½ cups | Blueberries |
| 2 cups | Flour |
Directions
- Heat oven to 200 degC (180 degC fan bake). Grease a 12-hole muffin tin. Place rolled oats in a bowl, pour over the milk and leave oats to soak and soften for 5 minutes.
- Sift flour, baking powder and caster sugar into a bowl and make a well in the centre. Place the egg, oil and honey in another bowl and whisk to combine.
- Pour the wet ingredients into the dry ingredients and stir quickly to just combine, but do not over-mix. Gently fold in the blueberries.
- Spoon the mixture evenly into the muffin tins. Bake for 20 to 25 minutes or until puffed and golden brown and a skewer inserted in the centre of one muffin comes out clean.
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