Ready Time: 37 mins
Preparation Time: 20 mins
Cooking Time: 17 mins per tray
Serves:
Ingredients
- 1 cup (90g) rolled oats
- 2 1/4 cups (360g) wholemeal plain flour
- 1 tsp ground cinnamon
- 2 1/2 tsp baking powder
- 2 cups (500ml) buttermilk
- 3 eggs
- 1/3 cup (80ml) grapeseed oil
- 1/3 cup (120g) honey
- 1/3 cup (65g) brown sugar
- 1 tsp vanilla bean paste
- 250g fresh or frozen raspberries
- 1 red apple, cored, cut into 5mm pieces
- 1/3 cup (25g) shredded coconut
Method
- Combine the oats, flour, cinnamon and baking powder in a large bowl.
- Place the buttermilk, eggs, oil, honey, sugar and vanilla in a separate bowl and whisk together.
- Fold the egg mixture into the dry ingredients until just combined.
- Fold through the raspberries, apple and coconut.
- Place the wire rack in position 3.
- Set the oven to BAKE > 180°C > CONVECTION > 17 MINUTES to preheat.
- Line a 6-hole muffin pan (L-cup capacity) with paper cases. Divide half the batter among the prepared muffins cases.
- Once preheated, place the muffins in the oven and cook for 17 minutes or until a skewer inserted into the center comes out clean.
- Repeat with the remaining batter.