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Muffins for Kids
(0 votes)
Difficulty:
easy
Preparation:
3 h.
Preparation
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Ingredients
for
12
- For the multigrain cereal muffins
- 2 cups rolled oats (plus extra for topping)
- ¼ cup flaxseed
- 1 cup Buttermilk
- ½ cup butter
- 0.333 cup sugar
- 1 medium egg
- ¾ cup all-purpose flour
- 1 tsp Baking powder
- ½ tsp baking soda
- For the oatmeal raisin muffins
- 2 ¼ cups rolled oats (plus extra for topping)
- 1 cup Buttermilk
- ½ cup butter
- 0.333 cup sugar
- 1 medium egg
- ¾ cup all-purpose flour
- 1 tsp Baking powder
- ½ tsp baking soda
- ½ cup raisins
Preparation steps
1.
For the multigrain cereal muffins:
2.
Mix together the oats, flax seeds, and buttermilk, and set aside for 1 hour.
3.
Heat the oven to 180°C (160° fan) | 350°F | gas 4. Line a 12-hole muffin tin with cases. Beat the butter and sugar in a mixing bowl until light and fluffy. Beat in the egg until blended.
4.
Sift together the flour, baking powder, and bicarbonate of soda. Gently stir into the butter mixture, alternately with the oat mixture.
5.
Spoon into the paper cases and sprinkle the tops lightly with rolled oats. Bake for 20 - 25 minutes, until risen and golden. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
6.
For the oatmeal raisin muffins:
7.
Mix together the oats and buttermilk, and set aside for 1 hour.
8.
Heat the oven to 180°C (160° fan) | 350°F | gas 4. Line a 12-hole muffin tin with cases. Beat the butter and sugar in a mixing bowl until light and fluffy. Beat in the egg until blended.
9.
Sift together the flour, baking powder, and bicarbonate of soda. Gently stir into the butter mixture, alternately with the oat mixture. Fold in the raisins.
10.
Spoon into the paper cases and sprinkle the tops lightly with rolled oats. Bake for 20 - 25 minutes, until risen and golden. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
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