These muffins look naughty but are really a great snack with rice bran oil instead of butter. They contain a good dose of oaty fibre as well as heaps of anti-oxidant rich blueberries.
1 ½ cups self raising flour
1 cup wholegrain oats, whizzed in food processor to a flour
1 teaspoon baking powder
¾ cup caster sugar
1 ⅓ cups blueberries (frozen is fine)
½ cup rice bran oil
1 ¼ cups buttermilk or 50:50 milk:yoghurt
finely grated zest of 1 lemon
2 tablespoons lemon juice
1 tablespoon caster sugar
Preheat oven to 180˚C. Line a 6 hole Texas muffin tin or 12 hole regular muffin tin with baking paper.
Place flour, oats, baking powder and caster sugar in to a food processor and whiz to combine. Transfer to a large bowl and stir through blueberries.
Whisk oil, egg and buttermilk together, make a rough well in flour mix and fold the wet mix into dry ingredients.
Divide evenly amongst tin(s) and bake for 25–30 minutes for big or 15–20 minutes for smaller muffins.
As soon as they come out of the oven, drizzle with lemon juice and sprinkle with caster sugar.