200g plain flour
50g oats plus 1 x 15ml spoon
2 x 5ml spoon baking powder
150g light muscovado sugar
1 medium egg, beaten
284ml carton buttermilk
60ml vegetable oil
Muffin tray, paper cases, 2 x bowls, spoon, cooling rack.
- Preheat the oven to 180oC, Gas Mark 4. Place 12 paper cases in a muffin tray.
- Mix together the flour, oats, baking powder and sugar in a large bowl.
- In a separate bowl mix together the egg, buttermilk and oil and stir into the flour until combined, then stir in the blueberries.
- Spoon mixture into the paper cases and sprinkle over the remaining 1 tbsp oats. Bake for 25-30 minutes until golden.
Ideal for freezing.
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