Here is another great breakfast muffin which can be eaten with good conscience! And they taste good
Fresh blueberries are not easy to get hold of in my snowy country, but some supermarkeds har imported berries or you can find them in the freezer sections at your store. Or even better, I can find them in my own freezer, the berries I picked last fall!
It is important that all ingredients are at room temperature.
Combine eggs and sugar in the mixing bowl.
In a seperate bowl combine all dry ingredients.
Mix together milk and canola oil in a separate bowl.
Preheat the oven to 350 F (180 C) degrees and put in a baking tray in the lower section.
9 – 10 large muffins !
- 3 eggs
- 3.5 oz (100 gr) sugar
- 6.8 fl oz (2 dl) milk (I use lo fat milk)
- 3.4 fl oz (1 dl) canola oil
- 2.6 oz (75 gr) rolled oats
- 1.7 oz (50 gr) ground almonds
- 8.9 oz (250 gr) flour
- 2 tsp baking powder
- 1 /2 tsp salt
- 1.5 – 2 cups (3 – 5 dl) blueberries to your taste
- Ground almonds
- brown sugar
Beat eggs and sugar until light and fluffy on high speed, it takes 8 – 10 minutes.
Lower to medium and add dry and wet ingredients in three additions. dry-wet, dry-wet, dry.
When last addition of dry ingredients are added stop the mixer and scrape the walls and bottom of the mixing bowl using a rubber spatula.
Beat one last time on high speed for a few seccond. STOP !
Using a rubber spatula gently fold in the blueberries.
Grease the muffin pan or use muffin liners in the pan.
To get the crispy crust, sprinkle some ground almonds and brown sugar on top.
Bake for 20 – 25 minutes, depending on how big you make them. A stick incerted in the center of the cake comes out clean when they are done.
Let the muffin cool for 10 minutes in the pan and then transfer them to a wire rack