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Oh, these are so, so good. High in fibre, they make a perfect breakfast food. Just add a side of Greek yogurt, some fresh berries and honey and you’ll have a tasty start of the day. Also, great for merienda (in Spain: the afternoon snack, usually around 5pm).


  • Rolled oats: 150 grams (about 1 1/2 cups)
  • All-purpose flour: 125 grams (about 1 cup)
  • Baking powder: 10 grams (2 teaspoons)
  • Baking soda: 5 grams (1 teaspoon)
  • Salt: 2 grams (1/2 teaspoon)
  • Cinnamon: 3 grams (1 teaspoon)
  • Brown sugar: 100 grams (about 1/2 cup)
  • Eggs: 2
  • Milk: 240 milliliters (1 cup)
  • Greek yogurt (as a substitute for applesauce): 120 milliliters (1/2 cup)
  • Vegetable oil: 60 milliliters (1/4 cup)
  • Vanilla extract: 5 milliliters (1 teaspoon)
  • Fresh berries (blueberries, raspberries, or a mix): 150 grams (about 1 cup)


  • Preheat your oven to 180°C (356°F) and line a muffin tin with paper liners or grease with non-stick spray.
  • In a large bowl, mix together the rolled oats, flour, baking powder, baking soda, salt, cinnamon, and brown sugar.
  • In another bowl, whisk together the eggs, milk, Greek yogurt, vegetable oil, and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and stir until just combined.
  • Gently fold in the fresh berries.
  • Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
  • Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Allow the muffins to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.


Kids can assist by measuring and mixing the dry ingredients and helping to gently fold in the berries into the batter.


Bocadillo con jamón y tomate

austra.javaldeaustra.javaldeJanuary 26, 2024

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