A quick and portable breakfast/snack. I made these muffins for my mom:) She reciprocated by making fluden – flat layered cake:) The very old recipe of fluden which had been passing from generation to generation, I’ll publish next.
Yield: 12 muffins
1 cup frozen/fresh bilberries/blueberries/berries of your choice
1/3 cup corn/sunflower/vegetable oil
1 cup whole milk
1 cup regular oats
½ cup granulated sugar
200 g wheat flour
½ teaspoon cinnamon
½ teaspoon salt
½ teaspoon bicarbonate of soda
1 teaspoon freshly squeezed lemon juice
- Preheat the oven to 180°C. Either grease or line muffin cups with paper liners.
- In a medium bowl, lightly whisk the eggs, oil and milk. Stir in oats, sugar, flour, cinnamon, salt and soda with lemon juice. Mix well. Fold in berries.
- Spoon the batter into the prepared muffin cups. Sprinkle with some rolled oats. Bake until fragrant and toothpick inserted in center comes out clean, about 20 minutes. Let muffins cool in muffin cups for 5 minutes. Remove from cups and let cool longer on wire rack.