I have to admit, this is one of the only pictures I took of the muffins, but all for good reasons – I got carried away and ate a few, then I brought them into work and they disappeared pretty quickly. The perfect breakfast muffins and full of fibre (digestive health and all that)!
- 80g rolled oats (I used the thick ones, but normal oats work too)
- 250ml buttermilk
- 120g unsalted butter (softened, 10 or 15 seconds in the microwave)
- 100g soft dark brown sugar
- 110g plain flour
- 1 tsp baking powder
- 1 egg
- 1/2 tsp bicarbonate of soda
- 35g raisins
- Combine the oats and buttermilk in a big bowl (cover all the oats) and leave to soak for about an hour.
- Using an electric whisk, cream the butter and sugar so it’s light and fluffy. Beat in the egg.
- Sift the flour, baking powder and bicarbonate of soda. Lightly stir into the mixture – it should stay lumpy.
- Fold in the raisins, again don’t over mix.
- Fill two thirds of the muffins cases with the mixture. Bake at 200°c (180 fan) for 20 – 25 mins.
Tip: Serve with a big spoon of Greek yoghurt, or if you have a sweet tooth like me, drizzle on some honey.