Breville BBL910XL, Instruction Booklet

Page: 25 / 64

25
BAKING BAKING
BERRy, PEAR ANd OAT MUffINS
Prep Time: 15 minutes
Cooking Time: 20 minutes
Makes 12
INGREdIENTS
1 cup (200g) whole wheat grains
1 cup (100g) rolled oats
2 teaspoons baking powder
¼ teaspoon salt
½ cup (110g) firmly packed brown sugar
½ cup (125ml) orange juice
4½ oz (125g) organic coconut oil, melted
1 egg
1 ripe pear, cut into ½ in (1.5cm) pieces
1 ½ cups (225g) frozen raspberries or blueberries
METhOd
1. Preheat oven to 350°F (180°C). Line a
12 hole ½ cup capacity muffin pan with
paper cases.
2. Place wheat grains into blender jug and
secure lid. Dial to MILL, and process for
1 minute, then PAUSE. Add oats, press
PAUSE, and process for 1 minute.
Transfer mixture to a bowl. Add baking
powder, salt, and brown sugar. Stir
until combined.
3. Place juice, coconut oil, and egg into
blender jug. Press PULSE, and allow to
pulse three times or until just combined,
then press PAUSE.
4. Add half the oat mixture and secure lid.
Press PAUSE again, and allow to pulse
two times or until just moistened, then
press PAUSE.
5. Add remaining oat mixture, press
PAUSE, and allow to pulse five to six
times or until just combined. (note you
will still see a few flour spots).
6. Transfer mixture to a large bowl.
Gently fold in pear and berries until
just combined. Divide mixture among
prepared muffin cases. Bake for
20 minutes or until golden brown and
a skewer inserted in the center comes
out clean.