I developed this recipe to add more fiber and develop a better diet.
Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
Mix flour, oats, sugar, baking powder, baking soda, and salt together in a bowl. Combine milk, vegetable oil, egg, and vanilla extract in a separate bowl.
Stir milk mixture into flour mixture until batter is combined. Fold in strawberries and blueberries. Spoon batter into prepared muffin pan until full.
Bake in preheated oven until a toothpick inserted into the center comes out clean, 18 to 22 minutes.
Per Serving: 164 calories; protein 3.7g; carbohydrates 25.1g; fat 6.1g; cholesterol 15.3mg; sodium 245.4mg.
The best flavour of the flour could make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal dough , which doesn’t always getting bigger as well as clear bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s 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 finish it off the next day.