LOGANBERRY & OAT MUFFINS
175g oats (ideally sprouted)
20g ground almonds
½ teaspoon bicarbonate of soda
125g loganberries (or you can substitute for other seasonal berries)
1 tablespoon apple cider vinegar
2 tablespoons local honey
100ml milk of your choice – I used unsweetened oat milk in this recipe
Preheat the oven to 180C and line a 6 x muffin baking pan with cases.
Place 100g of the oats into a food processor and pulse until you get a much finer, almost like a coarse flour texture. Place into a large bowl.
Then add the remaining 75g of oats that are still whole into the bowl. Add the almonds and bicarbonate and mix evenly.
Add the loganberries (or other berries), apple cider vinegar, honey and the milk and stir to get a thick oaty batter.
Divide the mixture between the cases. I rather like Nigella’s tip on using an ice-cream scoop as you get just about the right amount and its rather satisfying.
Bake the muffins for 30 minutes. Remove and allow to cool fully on a wire rack and in their cases. Store in the fridge or you can freeze them if you don’t think you’ll eat them in 3 days as they should keep that long. I think serving them with some whipped ricotta is divine but you could keep it totally plant-based and whip some coconut cream instead.