Summary

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

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Instructions

1. Preheat the oven to 180 ° C fan oven. Place paper baking cases in the wells of a muffin tin.
2. 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.
3. Beat the egg lightly. Add the sugar, oil and oatmeal and stir.
4. 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.
5. 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.