Last week, I was delighted to appear on an episode of Ear to the Ground. In the kitchen of The Merry Mill, I baked some gluten-free, oaty fruit muffins. This is the home to the Scully family, and together they grow, harvest and mill their oats on the family farm. These oats are organic and completely gluten-free. Isn't that fantastic! Both the Scully family and the crew from Ear to the Ground were so welcoming to me and Jack, and they were really lovely to work with. If you missed this episode of Ear to the Ground, and you'd like to see this family farm in action, you'll find the episode on the RTE player.
Here is the recipe for those tasty fruit muffins I made.
Oaty Fruit Muffins
These oaty muffins are packed with nutrients and flavour. Not all oats are gluten-free, so check the packaging to ensure they are packed in a gluten-free environment.
Ingredients
225g gluten-free oats
1tsp gluten-free baking powder
2 small (150g) bananas
2 eggs
75ml sunflower oil
75ml milk
50ml honey/maple syrup
1 tsp vanilla extract
75g raspberries
50g blueberries
2 tbsp oats
Method
1. Pre-heat the oven to 190°C/ fan 170°C/gas mark 5. Line a muffin tin with 12 paper cases.
2. Place the gluten-free oats in a food processor and blitz until fine, which will take about a minute. Add the gluten-free baking powder and blitz to combine.
3. Mash the bananas and add to a jug with the eggs, sunflower oil, milk, honey/maple syrup and vanilla extract. Add to the processor and blitz together for 1-2 minutes, stopping at intervals to scrap the mixture from the side.
4. Divide the batter evenly among the muffin cases. Top each one with either a few raspberries or blueberries and gently press to ensure they stick. Sprinkle some oats over each muffin.
5. Bake in the preheated oven for 35-40 minutes. Remove from the oven and transfer to cool on a wire tray. These muffins will keep for up to 3 days in an air-tight container.
Some of the 'behind the scenes' pics.
