40mlsunflower or vegetable oil, plus some for greasing the tin
200gfrozen fruit, forest berries mix or similar
Instructions
Preheat the oven to 220C/200C fan/390F. Mix together oats and milk. Leave to soak for 15mins.
In the meantime: spray your muffin tin with cooking oil, or go over it with a paper towel soaked in a little bit (½tbsp) of cooking oil. OR, line your baking tin with silicone forms or paper muffin cups.
Mix flour, baking powder and sugar in a large mixing bowl.
Add egg, vanilla extract and sunflower oil and stir. Add the oat and milk mixture and stir thoroughly until combined and gluten just starts to develop.
Add fresh or frozen fruit and stir one more time.
Using two tablespoons, scoop up the muffin batter into the prepared muffin cups or baking tin.
Place the muffins in the middle of a preheated oven and bake at 220C/200C fan/390F for 8-12 minutes or until the muffins have risen. Lower the temperature to 200C/180C fan/355F and bake for further 15-25 minutes or until fully baked. Do not open the oven door for the first 25 minutes of baking.
Test if the muffins are done: Prick them with a wooden skewer, if it comes out clean, it means they are baked thoroughly. If there are little bits of dough stuck to the skewer, bake them for few more minutes. Check again, leave to cool down and serve.
Notes
Possible swaps:
quick oats (instant oats) - use ¾ cup,
plant-based milk (1:1 ratio),
lemon zest from 1 lemon,
honey, maple syrup or sweetener instead of sugar - ratio according to your taste or follow instructions on the packet.
Top Tips:
These muffins willrise beautifully, if you bake them at a very high temperature first, and when they rise and start to turn golden, lower the temperature, keeping the oven door shut for at least the first 25 minutes into the baking process.
To help prevent the berries from sinking in the muffin batter, rolls them in some plain flour before adding to the batter.