Blueberry Breakfast Muffins
( SERVES 12 )
11/3/2006
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These are hearty, filling muffins that will keep you going throughout the day!
Ingredients
(You can click on ingredients to see more related recipes)
| 1 cup | Wholemeal flour |
| ½ cup | Bran oats |
| ½ cup | Flour |
| 3 tsp | Baking powder |
| 1½ cups | Blueberries |
| ¼ cup | Sugar |
| ¼ cup | Oil |
| 1 tsp | Vanilla essence/extract |
| 1½ cups | Buttermilk |
| 1 | Egg |
| 2 tbsp | Golden syrup |
| 1 tsp | Baking soda |
Topping
| 3 tbsp | Pumpkin seeds |
| ¼ cup | Raw sugar |
| ¼ cup | Rolled oats |
Directions
- Place wholemeal flour, oat bran, flour and baking powder in a large bowl and mix together well.
- Toss through blueberries and sugar. Beat oil, vanilla, 1¼ cups of buttermilk and egg together. Mix remaining buttermilk and golden syrup together.
- Stir in baking soda. Add egg mixture and golden syrup mixture to flour mixture and combine quickly without over-mixing.
- Three-quarter fill greased muffin pans. Sprinkle over Topping.
- Bake at 200 degrees C for 20 to 25 minutes or until muffins spring back when lightly touched.
Topping:Combine pumpkin seeds, raw sugar and rolled oats.
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