Blueberry and Oat Breakfast Muffins | Reader's Digest Australia
These muffins are best eaten within a couple of hours of baking, but they can be frozen for up to 1 month. Wrap each muffin individually in foil, place in a large resealable plastic bag, expel all...
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Cooking tools:
- Sifter
- Muffin tin
- Cupcake liner
- Oven
- Mixing bowl
- Fork
- Wooden spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Aluminum foil
- Zip-top bag
Ingredients
- 1 1/2 cups (240 g) wholemeal self-raising flour
- 1/3 cup (60 g) brown sugar
- 1 teaspoon ground cinnamon
- 1 cup (100 g) rolled oats
- 3/4 cup (180 ml) skim milk
- 1/4 cup (60 ml) canola oil
- 2 eggs
- 1 teaspoon vanilla extract
- 2 ripe bananas, mashed
- 1/2 cup (50 g) pecans, roughly chopped
- 1 cup (125 g) blueberries
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