Kamohelo Mokhele's Blueberry Honey & Oat Muffin Recipe
“On 31st July Jackie Cameron School of Food & Wine was invited to the 2022 Honey Festival Competitions hosted by the KZN Bee Farmers Association. These were the recipes demonstrated by the students.”
Kamohelo Mokhele's Blueberry Honey & Oat Muffins
INGREDIENTS
SERVINGS: 12
240ml Full Cream Milk
8og Rolled Oats
156g Champagne Valley Stoneground Cake Flour
5 ml Baking Powder
2.5ml Bicarbonate Of Soda
2.5ml Ground Cinnamon
2.5ml Oryx Fine Salt
115g Butter, Melted and Slightly Cooled
120ml Honey 1 Egg
5ml Vanilla Extract
190g Fresh or frozen blueberries
Extra:
1/3 cup Rolled Oats Blueberries
Honey (to drizzle)
DIRECTIONS
Combine milk and oats.
Set aside for 20 minutes so the oats puff up and soak up some moisture.
Preheat oven to 220°C and spray a 12 holed muffin pan with nonstick spray and parchment paper liners.
Sieve the flour, baking powder, bicarbonate of soda, cinnamon, and salt together into a large bowl. Set aside.
Whisk the melted butter, honey, egg, and vanilla extract together in a medium bowl until combined.
Pour the wet ingredients into the dry ingredients, stir a few times, then add the soaked oats (milk included, do not drain) and blueberries.
Fold everything together gently just until combined.
Spoon the batter into the liners, filling them all the way to the top.
Sprinkle the top with a few oat grains.
Bake for 5 minutes at 220°C then, keeping the muffins in the oven, reduce the oven temperature to 175°C. Bake for an additional 15 minutes or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling
Garnish with blueberries, lemon zest and a drizzle of honey.