I have to say, I am not an oats fan (oh yes I like them in my breakfast smoothies); but when I baked my Apples slices with crumbled topping, I quite liked it. And so here’s another oats recipe.
These light and fluffy muffins are so easy and quick to whip up. They are so perfect for your breakfast. Serve freshly baked while still warm and yes don’t forget to butter them.
You need –
- Almond Milk – 1 cup (You can use fresh milk too)
- Instant cooking oats – 1 cup
- All-purpose flour – 1 cup
- Caster Sugar – 1/4 cup
- baking soda – 1 teaspoon
- Egg – 1
- Vegetable oil -1/4 cup
- Salt – 1/4 teaspoon
- Ground cinnamon – 1/2 teaspoon
- Vanilla extract – 1/2 teaspoon
- Chopped walnuts – 1/3 cup
How to –
Preheat oven to 220°c. Grease the muffin tins or line 12 paper muffin liners . Sift the flour, cinnamon, sugar, baking soda and salt in a bowl and set aside.
In a bowl, combine milk and oats. Let it soak for 10 minutes.
In a another bowl, beat together egg, vanilla essence and oil for a minute or till well combined. Add the oat-milk mixture and mix well.
Stir flour mixture and chopped walnuts into wet ingredients and mix till everything is well combined. Spoon batter into prepared muffin cups until cups are 2/3 full.
Bake for 15-20 minutes or until a tooth pick inserted in center comes out clean.