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- Preheat the oven to 200 ̊C/180 ̊C fan/gas mark 6 and line a muffin tin with paper cases.
- In a large bowl, stir together the porridge and buttermilk together and allow soak for five minutes.
- In a jug, whisk together the egg, oil, brown sugar and vanilla. Pour the wet mix into the soaked oats and combine. Sieve the flour, baking powder, bicarbonate and salt into the mix, then stir to combine. Fold in the chopped strawberries until just incorporated.
- Spoon the mix into the muffin cases and bake for 20-25 minutes, until golden brown or until a skewer is inserted and comes out clean. Allow to cool, dust with a little icing sugar and top with a sliced strawberry.
Per Serving: 169kcals, 5.6g fat (1.2g saturated), 27.2g carbs (15.9g sugars), 2.9g protein,1.2g fibre, 0.276g sodium
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