Make this wholesome rolled oats version of these easy, freezer-friendly muffins.
- Step 1
Preheat oven to 180°C. Lightly grease a 6-hole, 3/4-cup capacity non-stick muffin pan.
- Step 2
Sift flour into a large bowl. Add 1/2 cup oats and sultanas. Stir to combine. Make a well in the centre. Combine milk, egg, butter and honey in a jug. Pour milk mixture into the well. Using a large metal spoon, stir until just combined (don't over-mix).
- Step 3
Spoon mixture into muffin holes until three-quarters full. Sprinkle muffins with remaining oats. Bake for 20 minutes or until a skewer inserted into the centre comes out clean. Allow to cool in pan for 1 minute. Turn out onto a wire rack to cool.Serve.
Muffins freeze well in snap-lock bags, but are best eaten on the day they are made
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