Ingredients
2 eggs
1 cup buttermilk
(250ml)
¼ cup light olive oil
(60ml)
1 cup rolled oats
1 cup plain wholemeal flour
(190g)
½ cup brown sugar
(80g)
½ tsp ground cinnamon
½ tsp bicarbonate of soda
½ cup walnuts
toasted and roughly chopped
2 tbsp sesame seeds
2 tbsp pumpkin seeds
1 cup blackberries
or other seasonal fruit (chopped)
Equipment
- 1 12 cup muffin pan
- 1 paper cases
- 1 bowl
- 1 whisk
- 1 wire rack
Instructions
- Preheat oven to 180°C conventional (160°C fan-forced) and line a 12 cup muffin pan with paper cases.
- Whisk the eggs, buttermilk and oil together.
- In a separate bowl, combine all remaining ingredients. Tip the wet ingredient into this bowl.
- Mix until just combined and then spoon into paper cases.
- Bake for 20 minutes or until muffins are golden on top.
- Let cool on a wire rack and either enjoy warm or store in an airtight container.
Notes
Tip
You can make a double batch of these and stock up the freezer for a rainy day. These can be frozen and warmed straight from the freezer.
Variation
You can use other seasonal fruit instead of blackberries.
Storage
Let cool on a wire rack and either enjoy warm or store in an airtight container. These can be frozen and warmed straight from the freezer.
