| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Tessa’s, Seasonal, Kitchen |
1 |
servings |
INGREDIENTS
| 11 |
oz |
Plain flour |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Bicarbonate of soda |
| 1 |
ts |
Salt |
| 8 |
oz |
Porridge oats |
| 1 1/4 |
pt |
Skimmed milk; (or equal quantities |
|
|
; of milk and water |
|
|
; up to 1 1/4 pints) |
| 8 |
oz |
Demarera sugar |
|
|
Grated zest of 1 lemon |
| 3 |
oz |
Unsalted butter; melted and cooled |
| 3 |
lg |
Eggs |
| 10 |
oz |
Fresh blueberries; (10 to 12) |
INSTRUCTIONS
Soak the oats in the milk, while preparing the rest of the
ingredients. This can be done overnight if you like. Sieve the flour,
salt and raising agents into a bowl. Add the lemon zest and sugar.
Pour in the soaked oats, beaten eggs and melted butter and blend
lightly. I like to use a knife for this job. Very gently, stir in the
blueberries. The important thing is to mix gently so that the muffins
are light.
Fill the prepared tins about 2/3 full and bake for 15-20 minutes
until well risen and golden brown. Serve warm.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: Never-ending fulfillment”