dessertbakingvanilla
Oat and Date Breakfast Muffins
A quick and easy breakfast muffin recipe with oats and dates, providing a fluffy, sticky sweet treat.
From YouTube · Jan 15, 2015
A quick and easy breakfast muffin recipe with oats and dates, providing a fluffy, sticky sweet treat.
25 min
Cook time
12
Yield
Ingredients
15 ingredients- 1 cup jumbo oats
- 1 cup porridge oats
- 1 ½ cups plain flour
- ½ cup soft dark brown sugar
- ½ cup caster sugar
- 2 tbsp oatbran
- 2 tbsp wheat germ
- 2 tsp ground cinnamon
- 1 tsp salt
- 1 ½ tsp bicarbonate of soda
- 150g chopped medjool dates
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 tsp vanilla extract
- ⅓ cup boiling water
Method
10 steps- Whisk together the dry ingredients: jumbo oats, porridge oats, plain flour, dark brown sugar, caster sugar, oatbran, wheat germ, ground cinnamon, salt, and bicarbonate of soda until well combined.
- Rub any lumps of brown sugar between your fingers to loosen them.
- Add the chopped dates to the dry mixture and stir until well distributed.
- In a separate bowl, whisk together the egg, buttermilk, vegetable oil, and vanilla extract until combined.
- Pour the wet mixture into the dry ingredients and stir with a spatula until just combined.
- Add the boiling water to the batter, stir, and let sit for 1-2 minutes to soften the oats.
- Pour the batter into a jug for easy pouring.
- Distribute the batter evenly into 12 cupcake cases.
- Bake at 180°C for 22-25 minutes or until the muffins are springy to touch.
- Remove from oven and allow to cool slightly before serving.
Recipe notes
Helpful tips
- Use a jug for easy pouring of batter into cupcake cases.
- Let the muffins cool slightly before serving for best texture.
- You can substitute yogurt for buttermilk if preferred.
- Bake until muffins are springy to touch.
Equipment
- bowl
- whisk
- spatula
- cupcake cases
- oven
Storage
store in an airtight container in the refrigerator
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