Ingredients
- 1 1/2 cups all-purpose flour (200 g)
- 1 cup rolled oats fine (80 g)
- 3/4 cup soft brown sugar (100 g) (I recommend GEPA organic raw cane sugar Mascobado)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla powder
- 1/2 teaspoon sea salt
- 1 1/2 cups frozen red currants berries (do not thaw)
- 4 tablespoons extra virgin olive oil
- 1 large egg, lightly beaten
- 1 cup organic buttermilk (250 ml)
Instructions
- Preheat the oven to 400°F / 200°C.
- Line a 12-hole muffin pan with paper cases or lightly grease the pan.
- Combine all the dry ingredients in a large bowl.
- In a small bowl, whisk together the olive oil, egg and buttermilk. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Gently fold in the berries. Do not over-mix.
- Spoon the mixture into the prepared pan so that each muffin cup is almost full with batter. Bake for about 20-25 minutes, until a toothpick inserted in the center of a muffin comes out clean.
- Turn muffins onto wire rack to cool for about 5 - 10 minutes before removing from pan. Enjoy!