Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 45 g oat flakes, fine
- 240 g buttermilk
- 190 g flour (type 1050)
- 2 ½ teaspoons baking powder
- 0.5 teaspoon ½ baking soda
- 1 teaspoon cinnamon
- 1 egg (s)
- 120 g suar, brown
- 80 ml vegetable oil
- 150 g raspberries, fresh or frozen
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C fan oven. Place paper baking cases in the wells of a muffin tin.
- Mix the oat flakes with the buttermilk and leave to swell for 5-10 minutes. In the meantime, put the flour in a bowl and mix with baking powder, baking soda and cinnamon. Pick fresh raspberries, leave frozen raspberries in the freezer.
- Beat the egg lightly. Add the sugar, oil and oatmeal and stir.
- Add the flour mixture to the egg mixture and stir in briefly. Now carefully fold in the raspberries. Pour the batter into the baking tins.
- Bake in the hot oven on the middle rack for about 20-25 minutes. Remove the muffins from the tin and place on a wire rack to cool.
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