Raspberry Oat Muffins

Ingredients for 1 servings:

• 45 g oat flakes, fine
• 240 g buttermilk
• 190 g flour (type 1050)
• 2 ½ tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• 1 egg(s)
• 120 g brown sugar
• 80 ml vegetable oil
• 150 g raspberries, fresh or frozen

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

enough for approx. 12 pieces

Preheat the oven to 180°C fan/convection oven. Place paper baking cups into the wells of a muffin tin. Mix the oats with the buttermilk and let them sit for 5-10 minutes. Meanwhile, put the flour in a bowl and mix with the baking powder, baking soda, and cinnamon. Sort the fresh raspberries; leave the frozen raspberries in the freezer for a while. Lightly beat the egg. Add the sugar, oil, and oats and mix. Add the flour mixture to the egg mixture and mix briefly. Now carefully fold in the raspberries. Pour the batter into the baking tins. Bake in the hot oven on the middle rack for about 20-25 minutes. Remove the muffins from the tin and let them cool on a wire rack.