A very simple and quick recipe yet I seem to have made a mess of it. I will take some responsibility for it but I also think the instructions could have been clearer with what to do. I only ended up with 11 muffins instead of 12. I think each hole wasn’t meant to be so full and the muffin probably should have stayed in the oven longer and hopefully risen more. My blueberries EXPLODED!!! No real warning of this. B has told me that I should have floured the blueberries before mixing them to suppress the explosion. Bit of a runny mess.
Taste wise it was ok. Wasn’t very sweet which was good but also didn’t have that nice muffin fluffiness, but this couldn’t been because I should’ve left it in the oven for a little longer. You can definitely taste the oats which make you feel like your eating very healthy.
I’m determined to re-bake this at some stage so stay tuned for round 2!
Taken from: made healthier
- 1/2 cup whole wheat flour
- 1/2 cup all purpose flour
- 1/3 cup sugar
- 1 tsp baking powder
- 1 1/4 cup oatmeal and 1 cup skim milk
- 1 egg, beaten
- 1/4 cup vegetable oil
- 1/2 tsp vanilla extract
- 1 1/4 cup blueberries
Prep: ? minutes | Cook: 20 minutes | Serves: 12 muffins
- Soak oatmeal in skim milk while preparing the dry ingredients.
- Combine dry ingredients
- Add wet ingredients to dry ingredients
- Grease muffin pan and fill
- Bake for 20 minutes at 205°C (400°F)