Toasted Oat and Raisin Muffins from A Year in a Scots Kitchen by Catherine Brown
Using a ready-mixed crunchy cereal and a food processor method speeds up the preparation of these muffins which can be served with bacon and eggs for breakfast.
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Cooking tools:
- Oven
- Muffin tin
- Food processor
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
- Spoon
Ingredients
- with 2 tablespoons lemon juice
- 1 egg
- 75 g (3oz) butter
- 250 ml (8fl oz) buttermilk or fresh milk soured
- 250 g (8oz) crunchy toasted oat cereal
- 50 g (2oz) raisins
- ½ teaspoon bicarbonate of soda
- 150 g (5oz) self-raising superfine cake flour
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