About this recipe:Luscious red strawberries make these muffins special. Nice for breakfast or a morning snack!
75g (3 oz) porridge oats
225ml (8 fl oz) buttermilk
100g (4 oz) plain flour
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1 teaspoon salt
4 tablespoons vegetable oil
175g (6 oz) light brown soft sugar
1 teaspoon vanilla
175g (6 oz) fresh strawberries, hulled and chopped
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Method Prep:20min › Cook:20min › Ready in:40min
Preheat oven to 190 C / Gas mark 5. Grease and flour a muffin tin, or use paper muffin cups. In a small bowl, combine oats and buttermilk, and let stand 5 minutes. In a medium bowl, combine flour, baking powder, bicarbonate of soda and salt; set aside.
In a large bowl, beat together the egg, oil, brown sugar and vanilla. Blend in the oat mixture. Stir in the flour mixture, just until moistened. Fold in strawberries. Fill muffin cups 2/3 to 3/4 full.
Bake in preheated oven for 15 to 20 minutes, or until a cocktail stick inserted into the centre comes out clean.