I’ve had this muffin recipe for a while so I cannot remember how I got it, but it is good! The steel-cut oats have a nuttier texture like bulgur wheat.
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with foil liners. Spray liners with cooking spray.
Place oats into a bowl and add milk. Let stand 10 minutes.
Mix egg, oil, and prunes together in a bowl. Add oat mixture and stir to combine.
Combine flour, sugar, baking powder, and salt in a bowl and mix well. Pour flour mixture into oat mixture and stir batter gently until just blended.
Spoon batter into the prepared muffin cups, filling each 2/3 full.
Bake in the preheated oven until a thin knife inserted into the center of a muffin comes out clean, 20 to 25 minutes.
Per Serving: 154 calories; protein 3.9g; carbohydrates 23.4g; fat 5.1g; cholesterol 15.3mg; sodium 288.8mg.
The best flavour of the flour can make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal bread , which not always rise as well as clear bread.
To make this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then clear it off the next day.