About this recipe:Moist oat muffins that make the best of any seasonal berry that you choose. Blueberries make the obvious choice in any muffin recipe, but do try raspberries and blackberries, too, or even a combination!
60g porridge oats
200g plain flour
60g chopped walnuts
1/2 teaspoon salt
1 tablespoon baking powder
120ml vegetable oil
5 tablespoons porridge oats
4 tablespoons dark brown soft sugar
1 teaspoon ground cinnamon
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Method Prep:15min › Cook:20min › Ready in:35min
Preheat oven to 200 C / Gas 6. Lightly grease 12 muffin cups.
In a large bowl, mix the 60g oats, wheatgerm, flour, sugar, walnuts, salt and baking powder. Stir in the milk, oil and egg just until dry ingredients are evenly moist (don't over-mix). Fold in the blueberries. Scoop mixture into the prepared muffin cups.
Mix 1/3 cup oats, dark brown soft sugar, and cinnamon in a small bowl, and sprinkle over the muffins.
Bake 20 minutes in the preheated oven, or until a knife inserted in the centre of a muffin comes out clean.