Muffins with oatmeal and berries

With this pastry you are guaranteed to start your best day! Muffins turn out to be very airy and tender inside, and outside thanks to the sprinkling with a crispy crust. Instead of currants, you can use blueberries, raspberries or cherries, it also turns out very tasty!

Irisha

The author of the recipe

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Composition / ingredients

Servings:

Yogurt (natural without additives or kefir)

240

Eggs

Wheat flour

220

Oat flakes (ground into flour +3 tbsp. l. for sprinkling)

Sugar

150

Vegetable oil

100

Berries (any berries, fruits, fresh and frozen, jam, jam, etc.)

100

Baking soda (without slide)

0.5

Baking powder (without slide)

Vanilla tincture

Almonds

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 7 g

Fats 26 % 16 g

Carbohydrates 62 % 38 g

313 kcal

GI: 3 / 13 / 84

Step-by-step cooking

Cooking time: 35 min

Step 1:
Ingredients (only I forgot about vegetable oil)
Step 2:
To start, mix the dry ingredients. Oat flakes are ground into flour (required). In a bowl, sift wheat flour, oatmeal, baking soda, baking powder and a pinch of salt, mix everything thoroughly.
Step 3:
In another bowl, mix 2 eggs, yogurt (or kefir), vegetable oil and sugar. Mix it up.
Step 4:
And also immediately prepare a mixture for sprinkling muffins. Mix 3 tablespoons of oat flakes, ground almonds and 3 tablespoons of sugar.
Step 5:
Now knead the dough. Pour the liquid ingredients into the dry ingredients and mix them quickly. There is no need to achieve complete uniformity.
Step 6:
Add currants, mix. The dough is ready.
Step 7:
We spread the dough into the prepared molds. Sprinkle oatmeal-nut mixture on top. Bake muffins in a preheated oven to 200 C for 20 minutes, check the readiness with a skewer.
Step 8:
Take the muffins out of the oven, let them cool down a little and serve to the table. Have a nice tea party!