Servings 12 muffins
Calories 215kcal
Ingredients
- 1 ¾ cups flour
- 1 tablespoon corn flour
- 2 teaspoons baking powder
- ½ teaspoons baking soda
- ½ teaspoon cinnamon
- ½ teaspoon mixed spice
- ½ teaspoon salt
- ½ cup butter melted
- ½ cup sugar
- ¼ to ½ cups milk
- 1 cup cooked oat porridge at room temperature made with rolled oats
- 1 teaspoon vanilla
- 1 cup blueberries fresh or frozen
- ½ cup white chocolate pieces
Instructions
- Preheat the oven to 400 degrees F (205 Celsius). Place 12 muffin cases, or squares of parchment paper in a muffin tin. If you’re not using muffin cases simply grease the compartments of the muffin tin with sunflower oil, a little melted butter, or coconut oil.
- Combine the flour, salt, cinnamon, mixed spice, baking powder and baking soda in a bowl.
- In a separate bowl cream together the butter and sugar until pale, then add the egg.
- Add the dry ingredients to the sugar butter mix, together with the teaspoon of vanilla, and the oatmeal porridge.
- If the mix is a bit dry add in some of the milk. The amount of milk needed will depend on the consistency of the oatmeal porridge, but it should not be too sloppy – firmer is better.
- Fold in the blueberries and white chocolate pieces gently as you don’t want to break the blueberries.
- Spoon the mix into 12 muffin cases.
- Pop into the pre-heated oven and bake for five minutes at 400 degrees F, then reduce heat to 350 degrees F (176 Celsius) and bake for around 15 - 20 minutes. They are done when a skewer or knife inserted comes out clean.
- Leave to cool in the muffin pan for around 5 minutes before placing on a cooling rack.