Ingredientes:
- 190 grams self raising flour (gluten-free equivalent)
- 90 grams wholegrain oats, whizzed in food processor to a flour
- 1 teaspoon baking powder
- 170 grams soft brown sugar
- 200 grams seasonal blueberries (or frozen)
- 120 ml Azada Olive Oil & Basil
- 1 large egg
- 120 ml milk
- 120 ml yoghurt
- The zest of 1 lemon
Topping Ingredients:
- 30 ml fresh lemon juice
- 1 tablespoon caster sugar
Preparation time 20 minutes
Baking time 20 minutes (total time for 2 batches)
Makes 12
Gluten free – Vegetarian
Preparation:
Preheat the oven to 160°C fan / 180°C conventional / gas mark 4 / 350°F. Grease and line a 12 hole regular muffin tin with baking paper. Using a food processor, whiz together the flour, oats, baking powder, and sugar. Add the dry mix to a large bowl and stir in the berries. Blend Azada’s Olive Oil & Basil, eggs, milk, yoghurt, and flour together; make a rough well in the flour and fold in the wet mixture. Divide evenly between the muffin holes and bake for 15-20 minutes. Immediately after they come out of the oven, drizzle them with lemon juice and sprinkle them with caster sugar.
Tip:
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