Lemon and Oat Muffins

LunchDinner

31 Aug

Ingredients

20ml Brock and Morten Lemon Rapeseed Oil
150g porridge oats
150g plain flour
1 teaspoon ground cinnamon
1 teaspoon bicarbonate of soda
1 teaspoon vanilla extract
200ml whole milk
200ml maple syrup
40g butter

Method

Preheat your oven to 180 degrees and add muffin cases to a muffin tray.

Blitz the oats in a blender until they are a fine ground.

In a mixing bowl add the ground oats, bicarbonate of soda, flour and cinnamon. Mix together thoroughly.

Melt the butter and add to a jug along with the milk, maple syrup, vanilla extract and Brock and Morten Lemon Rapeseed Oil. Mix together.

Add the wet ingredients in the jug to the dry ingredients in the bowl. Mix together gently until combined, but not over mixed.

Add the mixture to the cases and top with oats, dried fruits, nuts or any other toppings you would like.

Place in the oven and bake for around 30 minutes until the muffins have risen and are golden.