Honey and oat muffins

Description

At a glance

Nutrition rating

High fibre

Main Ingredient

Eggs

Makes

12 muffins

I love these quick healthy muffins with extra oats added. Great for a mid-morning snack or a healthy lunch box.

Average user rating vote image

/ 5 1 Users Voted

Ingredients

oil spray
1½ cups self-raising flour
1 cup wholemeal self-raising flour
1 cup caster sugar
1 cup rolled oats
90g butter or margarine
¼ cup honey
1¼ cups buttermilk
1 egg, lightly beaten

Methods/steps

1. Preheat oven to moderate 180^oC (350^oF). Lightly spray a 12 hole muffin pan with oil.

2. Sift flours into a large bowl. Stir in sugar and ¾ cup oats.

3. Melt butter and honey together in a small saucepan. Cool slightly. In a jug, combine buttermilk and egg and add cooled butter and honey.

4. Make a well in the centre of the dry ingredients. Add buttermilk mixture all at once. Mix lightly, until just combined.

5. Spoon mixture evenly into recesses in the prepared pan. Sprinkle with the remaining oats.

6. Bake 20-25 minutes, until cooked when tested. Cool in pan 5 minutes. Transfer to a wire rack to cool completely.

Additional Tips

Cook's tip:
Over-mixing the batter will cause your muffins to be dry and rubbery. Use milk in place of buttermilk if preferred. These muffins are best served warm.

Preparation: 10 mins Cooking: 25 mins

Nutrition per serve:
Based on using butter, each muffin contains 1271 kilojoules (303 calories), 9g fat (including 2g saturated fat), 50g carbohydrate (including 25g sugars), 3g fibre and 266mg sodium. Read our nutrition rating system.

Reviews

Rate this recipe

Review by catherine , Monday, 27 April 2009 vote image

Tried this out for my kids shcool lunches and they were just great. can add some mashed banana or apple puree for a bit more flavour. the kids loved them.