I love this recipe because it’s so simple. There are two parts, wet and dry. Starting the wet ingredients you prepare two bowls. They are then combined and the berries are added, it’s that easy.
Makes 12, prep time 15 minutes, cooking time 20 minutes
INGREDIENTS
WET
125ml whole milk at room temperature
1 tbsp lemon juice
1 free-range egg
1 tsp vanilla extract
5 tbsp chunky applesauce
DRY
200g oat flour
(Rolled whole oats blitzed in a food processor)
2 tbsp sunflower seeds
2 tsp baking powder
½ tsp bicarbonate of soda
¼ tsp salt
120g brown sugar
40g desiccated coconut
½ allspice
PLUS
225g blueberries
1 lemon thinly peeled & cut into fine strips
12 muffin cases
METHOD
Preheat the oven to 180°C.
Pour milk into a glass and add the lemon juice, stir and leave to stand for 10 minutes.
Combine the dry ingredients in one bowl.
Then in a second bowl, combine the wet ingredients with the milk.
Now add the wet ingredients to the dry, mixing thoroughly into a smooth paste.
Add in blueberries and fold together.
Line a muffin tray with cases.
Using a spoon or ice cream scoop, divide the mixture evenly.
Bake for 20 minutes or until soft to the touch.
Remove from oven and leave to cool for 5 minutes.
Place on a rack and cool completely, then decorate with lemon strips.
