| 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.
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