It has been so lovely having Henry home for the holiday, and I am so bummed that our time is already up! After a lovely relaxing stay out at Waiheke with gorgeous, hot, sunny weather, cruisey days and swims in the sea we are back in town battling flies and traffic – back to reality. Tomorrow at 6am we will be starting the 8-hour drive down to Wellington so that he can take more stuff from his room (sniff) to his new flat where he has set up a happy nest (room) with Josh and 4 lovely nursing students. Seeing as he and Josh are starting the year in a spectacularly healthy fashion, and have been menu planning like demons, I thought I should make a recipe for them that they can bake in advance, store in the freezer then grab for a healthy breakfast on-the-go. These muffins look naughty but are really a great snack with rice bran oil instead of butter and a good dose of oaty fibre as well as heaps of anti-oxidant rich blueberries. As I say farewell to Pog again, I am looking forward to the arrival home of Rich who has been sunning himself (not too much I hope) with Miss Lily and sleeping in a VW combi in Wanaka. Returning home Saturday with one perforated eardrum (cliff jumping into the sea – don’t ask) and a huge mound of washing. Motherhood eh? Gotta love it! 🙂
Wow, so much has happened since I originally posted this 2 1/2 years ago! To get up-to-date and hear about my new cookbook (!!!) head on over here 🙂
1 1/2 cups self raising flour
1 cup wholegrain oats, whizzed in food processor to a flour
1 tsp baking powder
3/4 cup caster sugar
1 1/3 cups blueberries (frozen is fine)
1/2 cup rice bran oil
1 1/4 cups buttermilk or 50:50 milk:yoghurt
finely grated zest of 1 lemon
2 tbsp lemon juice
1 tbsp caster sugar
A good blueberry muffin in the morning is key. Love these!
Thanks so much Katrina – they were delicious, and really big! 🙂
What is rice bran oil???
Hi Jenny – you can read all about it here http://en.wikipedia.org/wiki/Rice_bran_oil – I use it for bakig and hig heat cooking and olive oil for dressings and lower heat cooking 🙂
Sarah, These look so amazing! I have everything except the rice bran oil. What can I substitute for that? Do you make your own baking paper liners for the larger muffin pans?
Hi! Thanks so much – you can easily choose any other oil suitable for baking like canola or sunflower oil. Yep re the baking paper liners – I just used the edge of the bench to tear the baking paper into big squares and poked them in the holes! 🙂
Made and demolished within the hour :-). Fantastic. The lemon and crusty sugar topping finished them off beautifully.
Great stuff – I'm so glad you like them! 🙂
The muffins look a-m-a-z-i-n-g!!!!! I don't have a food processor so can I substitute the oats for bran flakes or just use normal rolled oats that I use to make porridge (without blitzing them)?
Thanks! Yep sure – I would use the quick cook porridge oats and they should be fine! 🙂
Love the photos and can't wait to try these chubby beauties!
Thanks so much – I hope you enjoy them! 🙂
Gteat recipe, thanks for shharing this. sounds delicious.
My pleasure! 🙂
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