|
7 oz |
plain flour |
200 g |
|
2 tsp |
baking powder |
10 ml |
|
1/2 tsp |
salt |
2.5 ml |
|
3 oz |
rolled oats |
80 g |
|
10.5 oz |
Nestlé natural yogurt |
300 g |
|
1 tsp |
bicarbonate of soda |
5 ml |
|
1 |
egg |
1 |
|
4.5 oz |
white sugar |
125 g |
|
6 Tbsp |
milk, full fat |
90 ml |
|
4 oz |
blueberries (fresh or frozen) |
100 g |
Sauce
|
8 oz |
blueberries (fresh or frozen) |
200 g |
|
2 oz |
white sugar |
50 g |
|
2 Tbsp |
water |
30 ml |
Directions:
- Pre-heat the oven to 400°F. Line a 12-hole muffin pan with paper muffin cases.
- Sift together the flour, baking powder and salt.
- In another bowl stir together the rolled oats, the Nestlé Natural yogurt and the bicarbonate of soda. Allow to stand for 1 minute.
- Add the egg, sugar, milk and sunflower oil to the oat mixture and mix well.
- Pour the oat mixture into the flour and stir until combined but do not over beat the mixture.
- Add 100g blueberries and stir gently to incorporate.
- Divide the mixture between the paper cases. Bake in the pre-heated oven at 400° for 20-25 minutes or until the tops are lightly browned and spring back when gently pressed. Remove from the muffin pan and allow to cool on a wire cooling rack.
- To make the sauce place 200g blueberries, sugar and water in a small pan and heat to boiling, stirring all the time to dissolve the sugar. Cook over a gentle heat for 2-3 minutes or until the berries have softened.
- Pass the sauce through a fine sieve to remove the seeds and the skin. Allow the sauce to cool before serving.
Recipe courtesy of Nestlé
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