Today, I’m sharing my recipe for Sultana & Oat Muffins. Initially, I had planned to post something different, but I made a mistake with the video for that recipe. Instead, I’ve decided to present this delightful recipe as a suitable alternative. After all, who doesn’t enjoy muffins? I believe nearly everyone has relished one at some point.
The process for creating these muffins is quite straightforward. Begin by mixing the dry ingredients and separately combining the wet ones, then blend both mixtures together. It’s crucial, however, not to over-mix the muffin batter. The mixing can be done by hand with minimal effort because everything is so straightforward.
The recipe requires buttermilk, but an excellent substitute is using the same amount of milk, with two teaspoons replaced by lemon juice or white vinegar. Apart from that, the required ingredients are typically found in most kitchen cupboards these days. If desired, you can substitute the sultanas with raisins or other dried fruits. You can even adjust the amount of raisins and incorporate chopped nuts, if preferred. I opted to include a touch of ground cinnamon for a subtle hint of spice, but you can omit it, increase the amount, or experiment with other spices as well. This is one of the joys of making muffins – you have the freedom to let your creativity roam.
My Sultana & Oat Muffins
For baking, I placed the muffins in the oven for 18 minutes and then checked their doneness using a skewer, which emerged clean. Subsequently, I moved them to a wire rack to cool. Afterward, I indulged in a taste, and I must say, the flavor was exceptional. The slight hint of cinnamon combined with the fruity essence of the sultanas was truly delightful. Moreover, the texture was flawless.
These muffins are a perfect accompaniment to my afternoon cup of tea. But they are perfect, too, for those who like a muffin for breakfast, or lunch.
Another great muffin recipe is Easy Banana Streusel Muffins.
Sultana & Oat Muffins – Quick & EasyCourse: MuffinsDifficulty: Easy
180g(1 cup+3 tbps, based on scoopig packed flour into a 250ml cup) self raising flour – see note below for using plain flour
60g(1/2 up+ 1 1/2 tbsp) porridge oats
125g(1/2 cup+2 tbsp( soft light brown sugar
2 medium eggs(large in USA)
150ml(2/3 cup minus 2 tsp) buttermilk – see note below for an alternative
2g(1 tsp) ground cinnamon
180g(3/4 cup) sultanas
5ml(1 tsp) vanilla extract
2g(1/2 tsp) baking soda
90ml(6 tbsp) vegetable oil
1.5g(1/4 tsp) salt
- Preheat the oven to 200c(180C Fan/400F.
- Place 10 paper cases into a muffin tin, or grease the cups of a muffin tin.
- In a large bowl mix together the flour, oats, cinnamon, sugar, salt and baking soda.
- In another bowl beat the eggs to break them up and then add the oil, buttermilk and vanilla extract and whisk to combine.
- Pour the wet mixture into the dry and stir until everthing is just about combined. Don’t over-mix.
- Stir in the sultanas as well.
- Spoon equal amounts of batter into the 10 paper cases.
- Bake the muffins for 18 to 20 minutes, until they have risen well and a skewer poked into the centre comes out clean.
- Transfer the muffins to a wire rack to cool. Store in an airtight container until required.
- If you don’t have self raising flour you can use the same amount of plain flour, but add 5g(1 1/4 tsps) baking powder to the flour.
- For an alternative to butter milk use 140ml of milk and two teaspoons of lemon juice, or white vinegar. Mix together and leave for about 10 minutes.