Oat and Date Breakfast Muffins

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

1. 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.
2. Rub any lumps of brown sugar between your fingers to loosen them.
3. Add the chopped dates to the dry mixture and stir until well distributed.
4. In a separate bowl, whisk together the egg, buttermilk, vegetable oil, and vanilla extract until combined.
5. Pour the wet mixture into the dry ingredients and stir with a spatula until just combined.
6. Add the boiling water to the batter, stir, and let sit for 1-2 minutes to soften the oats.
7. Pour the batter into a jug for easy pouring.
8. Distribute the batter evenly into 12 cupcake cases.
9. Bake at 180°C for 22-25 minutes or until the muffins are springy to touch.
10. Remove from oven and allow to cool slightly before serving.