Back to school tomorrow. Usually by this stage of the holidays I am totally exasperated with the children, but these holidays have been smooth sailing. Managed to get the right mix of busy and quiet and I suspect I might actually miss them this week!
Miss F is feeling hesitant about returning to her new school tomorrow (she only moved 3 weeks before the holidays) so I’ve whipped up a treat ready to pop into her lunchbox – a bit of a cheer up for the middle of the day.
It’s nice to have something yummy ready to start the term. The new Term 4 planner starts with an Apricot muesli bar. You can buy your copy here. Or just whip up these oat and berry muffins. Keep the berries in the freezer until you’re ready to mix them in – avoids them totally tinting the mixture. Although, as you can see, mine did end up with a nice swirly berry imprint.
Berry & oat muffins
1 1/2 cups self-raising flour
1 cup traditional oats
1/2 cup firmly packed brown sugar
75g butter, melted
1 cup milk (or buttermilk if you have some)
1 1/4 cup frozen mixed berries
Preheat the oven to 180C. Prepare your muffin trays (I use silicone, so just give them a super light spray of canola oil).
Sift the flour into a mixing bowl. Stir through the oats and sugar. Mix in the butter.
Whisk the egg and combine with the milk, then pour through the dry ingredients. Stir through the berries.
Divide evenly between your muffin holes and bake for 30 minutes or so, until springy.
THIS RECIPE IS STILL IN DEVELOPMENT, LET ME KNOW ANY FEEDBACK – AFTER CHATS ON FACEBOOK, MAYBE TRY BAKING THESE FOR 35 MINUTES AS THE FROZEN BERRIES ADD ALOT OF MOISTURE – Wendy