Ingredients
|
Oil (Preferably Olive) |
72g |
6 Tbs |
|
Egg |
72G |
1 1/2 Large Eggs |
|
Dried Blueberries (like Raisins) |
60g |
Slightly heaped 1/4 Cup |
|
Brown Sugar |
115g |
1/2 Cup |
|
Oats (Quaker or Jungle) |
60g |
3/4 Cups |
|
Flour (Not Self Raising) |
115g |
1/2 Cup |
|
Baking Powder |
5g |
1 Tsp |
|
Baking Soda |
2 1/2g |
1/2 Tsp |
|
Ginger |
5g |
1 Tsp |
|
Nutmeg |
2 1/2g |
1/2 Tsp |
|
Salt |
2 1/2g |
1/2 Tsp |
|
Crushed Pineapple |
125g |
1/2 Cup |
Method
Add the Oil, Egg and Blueberries into a bowl and let the Blueberries absorb some of the moisture from the Oil and Egg to reconstitute. Leave the mixture for about 1 hour.
Add the Brown Sugar and mix the Sugar well with the Oil, Egg and Blueberries. Sift the dry ingredients into the mixing bowl with the Oil, Egg, Blueberries and Sugar. Mix the ingredients until it’s quite thick and sticky, then add the Crushed Pineapple. Mix all the ingredients well, ensuring no lumps or dry spots.
Dish the mixture into a jumbo muffin pan, dishing 102g -107g of raw dough per muffin serving. Bake at 325F with convex or 350F without convex for 20min or until fully baked.
Recipe makes 6 Muffins
As with all things good and tasty, this recipe works best with ingredients from Anton’s
