Project Description

Orange & Oat Muffins

Orange & Oat Muffins

Nutritional Values; 230 cals, 15 g fat, 17 g carbs, 8 g sugars, 4 g fibre, 6g protein.
Notes; Contains gluten, nuts, eggs & milk. Good fibre.
Option: I sprinkled chia seeds on top of half the muffins. Added a nice crunch.
  • 75g butter.
  • 130 g porridge oats, ground.
  • (Plus) 25 g porridge oats.
  • 150 g ground almonds.
  • ½ teaspoon bread soda.
  • 4 tablespoons Pure honey.
  • 2 teaspoons baking powder.
  • Pinch salt.
  • ½ tsp of cinnamon.
  • 2 dessertspoons linseeds.
  • Zest of 1 orange.
  • Juice of 1 orange.
  • 100 ml milk.
  • 1 large egg.
  1. Line muffin tin with 12 cases.
  2. Pre heat oven to 180C.
  3. Melt the butter, allow to cool.
  4. Mix all dry ingredients together in a separate bowl (except the 25g porridge oats).
  5. Put orange juice, honey & eggs in a bowl and mix well, add in cooled butter.
  6. Pour into dry ingredients bowl, add in the 25 g porridge oats & gently mix with a fork.
  7. It should be a bit lumpy, not smooth, (that’s how you get a muffin texture).
  8. Spoon into muffin cases & place in the oven for 18-20 mins.