Hello!
How was your weekend? Ours was party-party-part-y! This is the life of social young frills. We did a quick farmgate run on Saturday which was well overdue. I love the farmgate run, I always return with feelings of wholesomeness and inspiration - seeing where your food comes from does that.. for me anyways.
So it's off to school again today and I had some frozen raspberries which did need using up, so I thought I'd throw together some lunchbox muffins. Only 10 minutes to get into the oven and in 1 hour they are ready to stash in the freezer.
Enjoy these and here's to a fab week OK?
Ingredients:
1 cup rolled oats
1 cup buttermilk*
1/2 cup caster sugar
1 egg
1/3 cup canola oil
1 1/4 cups self raising flour
1 pear, peeled, cored and diced
1/4 cup raspberries
Method:
Preheat oven to 190 degrees c
In a mixing bowl add the buttermilk to rolled oats, stir well and allow to sit for 5 minutes
Add sugar, egg, oil, flour and stir until well combined, about 20 strokes.
Lastly add pear and raspberry and stir to combine about 5 strokes.
Spoon into muffin papers in muffin pan.
Bake for 12-15 minutes until golden brown on top.
Remove and cool. Freeze in airtight container for up to 3 months.
Defrost 1 at a time for 20secs on high in the microwave before packing in lunchbox!
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1 lovely comments:
I love the versatility of muffins! i just made a banana and gingerbread version - love the idea of the extra texture of oats too, must try that next time.
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