Monday, 2 April 2012

Raspberry Oat Muffins

I'm back from an unplanned 2 week break - namely a terrible bout of flu. It was so bad that my usual cooking and baking went out of the window and I ate 2-minute noodles for the first time in years. 

I had a brief respite about a week in (I though it was over - I was so wrong) and whipped up these muffins. Muffins are one of the easiest things to make - mix the dry ingredients together, mix the wet together, then mix both together until just moistened and whack in the oven. One small trick I use is to leave a couple of the muffin cups empty, and pour water into them. This creates steam whilst the muffins are baking, which plumps up the muffins beautifully.

Adapted from the always entertaining Joy the Baker:

Raspberry Oat Muffins

Makes 12-15 muffins
  • 1 1/4 cups flour
  • 1 1/4 cups oats
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup applesauce
  • 1/2 cup milk
  • 1/2 cup firmly packed brown sugar
  • 2 tbsp vegetable oil 
  • 1 large egg, lightly beaten
  • 1 cup raspberries (fresh or frozen)
Preheat oven to 375 degrees.
Grease a 12 cup muffin tin.
In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, milk, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in raspberries. Fill muffin cups 2/3 full.
Bake for 16-18 minutes.

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