Blueberry Oatmeal Muffin

Was thinking of baking a Banana Muffin for breakfast.  You see, these days, my kids just refused to eat breakfast during weekdays.  

I am not sure whether was it due to lack of time (to catch more beauty sleep) or the sandwich breakfast that got them bored.  I am sure if I offer Nutella, my son will eat but it is dangerous to load him with too much sugar in the morning. 

Why Banana Muffin?  Well, just right after Christmas.  GL, DP and myself met up in CR's house for tea and I brought Banana Muffins.  I really like that recipe.  I didn't have time to document this event and bake as I was rushing though.

I kept forgetting to buy banana on my grocery trips too.  Arrgh I am so irritated by my forgetfulness.  One fine day, I am sure I will forget my own name!

Since I overlook the banana, I will have to make do with other ingredients on hand.  The thought of them not eating breakfast makes me worry especially when they have a long day in school. 

So here is my Blueberry Oatmeal Muffins.  I really like the crispy crust is formed when fresh out of the oven.  In fact, I walloped up one right after lunch.

What you need:

(9 standard muffins)

150g plain flour

8g baking powder

½ tsp salt

1 tsp cinnamon

60g rolled oats

85g brown sugar

1 egg

1 cup milk

97g melted butter

¾ cup frozen blueberries

Method:

Sift plain flour, baking powder, cinnamon and salt in a bowl.  Add rolled oats and brown sugar.  Set aside.

Whisk egg, milk and melted butter in another bowl.

Add the dry ingredients and stir until just combined.  DO NOT OVER MIXED.

Fold in blueberries.

Pour into greased muffin tray and bake at 180ºC for 20 – 25 mins.

Learning experience: I will divide the batter into 8 cups to give it more height.

Tata