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.
Ready for tomorrow (if there are any left)
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 egg
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.
MAKES 12
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
Vegie Smugglers 
Keely said,
October 9, 2011 @ 10:21 am
Can you just use fresh berries?
wendyblume said,
October 9, 2011 @ 10:23 am
absolutely. they’ll be even yummier. If it’s strawberries, just give them a wipe with paper towel to take off the excess moisture. Actually, I should have done that with my frozen ones too, but just ate some and we all quite liked the gooey berry bits.
JB said,
October 9, 2011 @ 11:26 am
Thanks for the inspiration. Going to pull out the muffin tray right now! x
JB said,
October 9, 2011 @ 11:52 am
Trying to remember … can I make buttermilk by adding lemon juice?
wendyblume said,
October 9, 2011 @ 12:27 pm
yes, just add a teaspoon of lemon juice. although, i just used straight milk and they were good.
Camilla said,
October 9, 2011 @ 4:00 pm
Hi Wendy, what a great site! Your muffins sound delicious and something my boys would gobble up. I’m looking forward to following you and thanks for stopping by my site.
Kat - The Organised Housewife said,
October 9, 2011 @ 7:25 pm
Yum, these look delicious. Might have to make a batch in the morning!!
mel said,
October 9, 2011 @ 7:31 pm
sound yummy, and so easy, might have to make them tomorrow!!
Renee Franks said,
October 9, 2011 @ 7:47 pm
Thanks for this! I have the ingredients and my son was looking for something to do tomorrow! 🙂
frugalfeeding said,
October 10, 2011 @ 1:25 am
Mmmmmmmm, oat make everything better.
Alison Williams said,
October 10, 2011 @ 9:17 am
Just made … it made x15 muffins and was soooo quick and easy! They look delicious and I agree the ‘oats’ makes you feel better about giving them to the kids! Thank you for the recipe 🙂
wendyblume said,
October 10, 2011 @ 6:34 pm
Great! We had more today and they still tasted good on day 2. Aren’t going to be any left to test what they’re like on day 3 🙂
kelly said,
October 14, 2011 @ 9:05 pm
Hello, made these and they were delish! But after 2-3 days they had something almost like a spider web in the container! (I threw them out of course) should they be stored in the fridge? Thanks
wendyblume said,
October 15, 2011 @ 5:39 am
Yes, they’re very moist, so definitely in the fridge, especially if you’re somewhere warm. Mine were all gone after the second day 😉
kelly said,
October 16, 2011 @ 10:18 am
Ok great, thanks ill try that next time, they were very yummy!
Tara Canning said,
October 20, 2011 @ 2:14 pm
Just made these, they are really tasty! Due to intolerances I used margarine and rice milk and they worked out well. 🙂 My 3y/o enjoyed making them with me too.
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Bel said,
March 8, 2012 @ 9:42 pm
Any suggestions what i can use instead of the oats for Gluten intolerance? These sound delish. Looking forward to making them.
wendyblume said,
March 9, 2012 @ 10:21 am
Hi Bel, so long as there’s no nut allergies, you could substitute almond meal. Would probably be really delicious actually! If you try it out, I’d be interested to hear how it goes. cheers, wendy
monkey&blossom said,
October 23, 2012 @ 3:44 pm
These were delicious, we made 2 batches this past week and they were truly enjoyed! I even made half a dozen minus the egg, for a friend with an allergy, and she loved them – they were just a little flatter. Thanks again for a wonderful recipe Wendy.
wendyblume said,
October 24, 2012 @ 7:30 am
Thanks for letting me know that they work without egg. Very helpful. X
Kim said,
January 21, 2013 @ 1:11 pm
I’ve just made a batch of these delicious muffins and was wondering if it okay to freeze them?
wendyblume said,
January 21, 2013 @ 5:58 pm
Yep, they’ll be fine!
Kelly said,
July 26, 2013 @ 12:14 pm
I made these this morning and I am not a muffin or cake eater, but yummo
Zoe said,
April 9, 2014 @ 1:43 pm
Just made these! Due to intolerances I used wholemeal spelt flour with a shake of baking soda and left out the egg. I also used raw sugar as its all I had. They turned out perfectly. So yummy! I only made half a batch incase they didn’t work so back to the kitchen I go! Thank you for the recipe 🙂
Karen said,
October 6, 2014 @ 9:30 pm
I made these today with a few modifications:
I used a cup of fresh strawberries (not frozen)
Used coconut sugar
Included a spoonful of chia seeds.
Super yummy! Thank you!
wendyblume said,
October 6, 2014 @ 10:06 pm
Great to hear that they worked out! Your modifications sound great.
Karen said,
October 7, 2014 @ 8:30 am
I forgot I also used ‘no egg’ egg replacer and soy milk!
Katherine said,
July 24, 2015 @ 3:20 pm
Does anybody know how these work with wholemeal flour rather than
white?