Berry Oatmeal Muffins

With these baked goods you are guaranteed to start your best day yet! The muffins turn out very airy and tender on the inside, and on the outside thanks to the crispy topping. Instead of currants, you can use blueberries, raspberries or cherries and it’s also very tasty!
cook time: 35 min
Hazel Farrow
Berry Oatmeal Muffins

Nutrition Facts (per serving)

322
Calories
16g
Fat
38g
Carbs
7g
Protein

Ingredients (15 portions)

Basic:

Sugar 150 g
Wheat flour 220 g
Cereals (ground into flour +3 tbsp. l. for sprinkling) 50 g
Eggs 2 pc
Vegetable oil 100 ml
Baking powder (no slide) 1 tsp
Soda (no slide) 0.5 tsp
Yogurt (natural without additives or kefir) 240 ml
Berries (any berries, fruits, fresh and frozen, jam, jam, etc.) 100 g
Almond 30 g
Vanilla tincture 1 tsp

Recipe instructions

Step 1

Step 1
Ingredients (I just forgot about the vegetable oil)

Step 2

Step 2
First, mix the dry ingredients. Grind oatmeal into flour (required). Sift wheat flour, oatmeal, baking soda, baking powder and a pinch of salt into a bowl, mix everything thoroughly.

Step 3

Step 3
In another bowl, mix 2 eggs, yogurt (or kefir), vegetable oil and sugar. Mix.

Step 4

Step 4
We’ll also immediately prepare the mixture for sprinkling the muffins. Mix 3 tbsp. l. oatmeal, ground almonds and 3 tbsp. l. Sahara.

Step 5

Step 5
Now knead the dough. Add the liquid ingredients to the dry ingredients and stir quickly. There is no need to achieve complete homogeneity.

Step 6

Step 6
Add currants and mix. The dough is ready.

Step 7

Step 7
Place the dough into the prepared molds. Sprinkle the oat-nut mixture on top. Bake the muffins in an oven preheated to 200 C for 20 minutes, check for doneness with a skewer.

Step 8

Step 8
Remove the muffins from the oven, let cool slightly and serve. Enjoy your tea!

Additional rubrics

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