Oat muffins that use the best of the season's juicy blackberries. With the nutty taste of wholemeal spelt flour, they make a great breakfast, lunch or mid day snack.
200gramsfresh blackberriesif they are too large, chop them down to a more manacle size
2 - 3tablespoonsof Demerara sugar for the toppingoptional
Instructions
Preheat the oven to 180deg Fan (I use a steam bake oven)
Place 14/15 muffin cases into a couple of muffin tins. Doing this will help support the muffins as they bake and will avoid the mixture spreading out.
In a large bowl, mix all the dry ingredients together until well combined. (Flour, baking powder, sugar and oats)
In a large jug, mix all the wet ingredients together until well combined. (melted butter, milk, yogurt, egg and Vanilla extract)
Pour the wet ingredients into the bowl of dry ingredients and mix until well combined.
Add the berries to the cake batter and gently mix until the berries are well incorporated into the batter. Using an ice cream scoop. Evenly fill the muffin cases.
Bake in the oven for 20 mins or until baked. Testing the centre of each muffin with a skewer until it comes out clean.
Sprinkle each muffin with demerara sugar while still warm. If you wish, you can pop them back into the oven for a moment, to allow the sugar to melt a little.
Notes
Will keep in an airtight container only for a few days as they contain fresh fruit. They will keep longer if kept in the fridge.