Monday, August 2

Lunchbox Legends: Pear, raspberry and oat muffins



Hello!

How was your weekend?  Ours was party-party-part-y!  This is the life of social young frills.  We did a quick farmgate run on Saturday which was well overdue.  I love the farmgate run, I always return with feelings of wholesomeness and inspiration - seeing where your food comes from does that.. for me anyways.

So it's off to school again today and I had some frozen raspberries which did need using up, so I thought I'd throw together some lunchbox muffins.  Only 10 minutes to get into the oven and in 1 hour they are ready to stash in the freezer.

Enjoy these and here's to a fab week OK?


Ingredients:
1 cup rolled oats
1 cup buttermilk*
1/2 cup caster sugar
1 egg
1/3 cup canola oil
1 1/4 cups self raising flour
1 pear, peeled, cored and diced
1/4 cup raspberries


Method:
Preheat oven to 190 degrees c
In a mixing bowl add the buttermilk to rolled oats, stir well and allow to sit for 5 minutes

 Add sugar, egg, oil, flour and stir until well combined, about 20 strokes.

Lastly add pear and raspberry and stir to combine about 5 strokes.

Spoon into muffin papers in muffin pan.

Bake for 12-15 minutes until golden brown on top.

Remove and cool.  Freeze in airtight container for up to 3 months.

Defrost 1 at a time for 20secs on high in the microwave before packing in lunchbox!
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1 lovely comments:

Sarah @ For the Love of Food on August 2, 2010 at 8:53 PM said... [Reply to this amazing comment]

I love the versatility of muffins! i just made a banana and gingerbread version - love the idea of the extra texture of oats too, must try that next time.


 

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