- 1 cup [140 g] flour
- 1/2 cup [125 mL] quick-cooking rolled oats
- 1/4 cup [60 g] sugar
- 2 teaspoons [10 mL] baking powder
- 1/2 teaspoon [2.5 mL] salt
- 1 egg
- 1/4 cup [60 mL] oil
- 3/4 cup [190 mL] milk
- 3/4 cup [190 mL] fresh bleuberries, peeled peach dices*, coconut or any desired fruit jam
- 12 muffin paper cup liners
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- Preheat oven to 400°F [200°C].
- Line muffin cups with muffin paper cup liners; set aside.
- Into a large bowl mix together flour, rolled oats, sugar, baking powder and salt.
- Make a well into the middle.
- Into a small bowl, mix together egg, oil and milk.
- *If desired, peel, stone and dice peaches.
- Pour egg mixture into the middle of dry ingredients.
- Stir just enough to wet dry ingredients leaving a few lumps in the dough.
- If desired, stir in fresh bleuberries, peach dices or coconut until just combined.
- Fill muffin tins up to 3/4 with dough.
- On the other hand. if using jam, only half fill muffin tin with dough.
- Spoon 1 teaspoon [5 mL] of jam in the middle of dough the cover each with approximately 1 teaspoon [5 mL] of dough.
- Bake muffins into preheated oven, for 20 to 25 minutes.
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