Oat espresso muffins

    30 min

    These muffins are best warm or briefly popped back in the oven to reheat. Because they are only moderately sweet they are good for breakfast or brunch.

    1 person made this

    Makes: 12 muffins

    • 2 large eggs
    • 120g soured cream
    • 120ml milk
    • 2 tablespoons instant espresso
    • 125g sultanas
    • 210g plain flour
    • 45g rolled oats
    • 100g caster sugar
    • 2 teaspoons baking powder
    • ½ teaspoon ground cloves
    • ½ teaspoon ground cinnamon
    • ½ teaspoon ground allspice

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat oven to 190 C / Gas 5. Line a muffin tray with paper cases.
    2. In a bowl stir eggs, sourced cream, milk and espresso till smooth. Add sultanas and set to one side for 5 minutes to give the espresso time to dissolve.
    3. Set aside 1 tablespoon of the oats and mix the rest in with the flour, sugar, baking powder and spices. Add the egg mixture and combine with a spatula.
    4. Add to muffin cases and top each muffin with a few oats. Bake in the preheated oven till the muffins are lightly browned and the top is firm, about 20 to 23 minutes. Cool on wire racks.

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