We call these easy to make muffins, “anytime” muffins as they can be served at breakfast, tea time, in lunch boxes or when you just feel like something to snack on during the day. They also freeze well.
Makes 12 medium sized muffins
250ml (1 cup) oats (Jungle Oats)
125ml (½ cup) boiling water
250ml (1 cup) cake flour
5ml (1 tsp) baking powder
2,5ml (½ tsp) bicarbonate of soda
2,5ml (½ tsp) salt
1 extra large egg
60ml (4 Tbls) cooking oil
125ml (½ cup) brown sugar
5ml (1 tsp) vanilla essence
250ml (1 cup) sour cream
250ml (1 cup) blueberries (can add extra if you wish
Preheat oven to 180˚C.
Grease a 12-hole muffin tray.
Place oats into a medium sized bowl and pour boiling water over. Set aside.
Sift all dry ingredients together.
In a separate bowl, whisk the egg, cooking oil, brown sugar and vanilla essence until well combined.
Add to the dry ingredients and combine.
Add in the sour cream and mix.
Stir in the oats and combine well but do not overmix.
Lightly mix in the blueberries.
Fill the prepared muffin pan, each hole about two/thirds full.
Bake for 20 minutes or until a skewer comes out clean. Tops should be golden in colour.
Can lightly dust with icing sugar before serving.