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Berry oat & apple muffins
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2 x 110g packs frozen Waitrose Duchy Organic Blueberry & Raspberry Oat Smoothie Mix
75g unsalted butter
300g spelt flour
125g golden caster sugar
1 tsp bicarbonate of soda
1 tsp baking powder
284ml tub buttermilk
1 British Blacktail Free Range Medium Egg
1 Jazz apple, grated, skin on, core discarded
1. Preheat the oven to 200°C, gas mark 6. Line a 12-hole muffin tin with tulip muffin cases. Put the coconut milk from the smoothie mix into a saucepan. Add the butter, then melt together gently.
2. Put the flour, sugar, bicarbonate of soda and baking powder into a large bowl with a pinch of salt and whisk to combine. When the butter is melted, remove from the heat and whisk in the buttermilk, egg and grated apple.
3. Make a well in the dry ingredients, then add the wet ingredients and stir briefly, until just combined with some dry patches. Fold in most of the frozen berries – again, take care not to overmix for the best fluffy muffins.
4. Spoon the batter into the cases, top with the remaining berries, and
bake for 20 minutes or until well risen and golden. Cool in the tin for a
few minutes then cool completely on a wire rack.
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