Rolled Oat Muffins

INGREDIENTS

Rolled Oats

50g Bake King All-Purpose Plain Flour

50g Wholemeal Flour

2 Tablespoon Rolled Oats

½ Teaspoon Baking Soda

60g Dried Fruits, Diced

2 Large Eggs

80ml Grape Seeds/Corn Oil

30g Brown Sugar

170g Greek Yogurt

¼ Teaspoon Salt

Topping

40g Plain Flour

30g Rolled Oats

30g Brown Sugar

30g Unsalted Butter, Cold

Rolled Oat Muffins

  1. Preheat oven to 200 Degree Celsius. Line a 6 regular size muffin tin with paper liners or grease the muffin holes.

  2. Mix rolled oats ingredients together using a fork then set aside in the fridge while working on the batter.

  3. In a mixing bowl, whisk eggs, sugar and yogurt together using a hand whisk till combined.

  4. Gently stir in sieved flours mixture, baking soda, rolled oats, salt and dried fruits follow by oil till well mixed.

  5. Spoon mixture into prepared muffin holes till almost the rim. Divide rolled oats topping equally on top of the batter and bake in preheated oven for 8 minutes.

  6. Next reduce temperature to 180 Degree Celsius and bake for another 20 - 25 minutes, (depending on the type of oven) until surface is browned and a skewer inserted in the center and comes out clean.  

  7. Stand muffins in the tin for 5 minutes before removing it on cooling rack.

Note
Dried fruits such as dried tomato, apricot, prunes and fig can be added in as well.


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