Oatmeal muffins

Overview

After baking, this oatmeal muffin has a mixed aroma of butter, eggs and oats. The blueberries in it expand and burst during the baking process. It is very attractive visually and is even more addictive to eat. The production process is not complicated, and it is very good as a breakfast staple, afternoon tea snack or snack. Paired with a drink and a small amount of fruit, it is a delicious meal that is delicious and gives you full energy. The oatmeal used in this recipe is MyllynParas instant oatmeal imported from Finland.

Tags

• baking
• little fresh
• good looks
• afternoon tea
• baking powder
• blueberry
• butter
• cake flour
• egg
• instant oatmeal
• sugar

Ingredients

Steps

1. 1 Reserve raw materials.

   

2. 2 Sift together low-gluten flour and baking powder, then pour in MyllynParas instant oatmeal.

   

3. 3 Stir to combine.

   

4. 4 Cut unsalted butter into small pieces and soften at room temperature.

   

5. 5 Add fine sugar in portions and beat with a whisk until pale and thickened.

   

6. 6 Beat the eggs well, add in portions to the butter and beat well.

   

7. 7 Add mixed powder.

   

8. 8 Add drained blueberries.

   

9. 9 Use a rubber spatula to gently fold the batter from the bottom up until it is even.

   

10. 10 Line the mold with oil paper.

    

11. 11 Pour the mixed batter into the mold with a spoon, filling it 80% full.

    

12. 12 Preheat the oven to 180 degrees, place a rack on the middle shelf and bake for 20-25 minutes. Remove from the mold after being cooled.