Muffins

Sweet & Savoury · Makes 12 · Freezer Friendly

• • •

Ingredients

  • Dry
  • 135g rolled oats
  • 125g plain flour
  • 2 tsp baking powder
  • ½ tsp bicarbonate of soda
  • ¼ tsp salt
  • Wet
  • 2 eggs
  • 180ml milk (dairy or lactose-free)
  • 120g plain yoghurt (or lactose-free)
  • 80ml vegetable oil (or 75g melted butter)
  • 100g sugar (65g for less sweet)
  • 1 tsp vanilla extract
  • 1 lemon, zested (optional but good)
  • Add-in
  • 210g blueberries (fresh or frozen)

Makes 12 muffins

Method

  1. Preheat oven to 180°C. Line or grease a 12-cup muffin tin.
  2. Dry bowl — combine oats, flour, baking powder, bicarb, and salt.
  3. Wet bowl — whisk eggs, milk, yoghurt, oil, sugar, vanilla, and lemon zest.
  4. Combine — pour wet into dry, stir until just combined. Lumpy is fine — don't overmix.
  5. Fold in blueberries gently.
  6. Fill — divide between 12 cups, about ¾ full.
  7. Bake 20–25 mins until golden and a toothpick comes out clean.
  8. Cool in tin 5 mins, then transfer to a wire rack.

Ingredients

  • Dry
  • 90g rolled oats (blitzed to rough flour)
  • 125g plain flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ tsp black pepper
  • Wet
  • 2 eggs
  • 240ml milk (dairy or lactose-free)
  • 80ml olive oil (or 75g melted butter)
  • Mix-ins
  • 150g grated mature cheddar
  • 2 tbsp fresh herbs (chives, parsley)
  • Optional
  • 100g cooked bacon lardons
  • 100g cooked diced courgette
  • 3–4 tbsp mixed seeds

Makes 12 muffins

Method

  1. Preheat oven to 180°C. Line or grease a 12-cup muffin tin.
  2. Blitz oats in a food processor until flour-like. (Or use oat flour.)
  3. Dry bowl — combine oat flour, plain flour, baking powder, salt, and pepper.
  4. Wet bowl — whisk eggs, milk, and oil.
  5. Combine — pour wet into dry, stir until just combined.
  6. Fold in cheese, herbs, and any optional additions.
  7. Fill — divide between 12 cups. Sprinkle extra cheese on top if you like.
  8. Bake 20–25 mins until golden and firm to touch.
  9. Cool in tin 5 mins, then turn out.

Ingredients

  • Dry
  • 90g rolled oats (blitzed to rough flour)
  • 125g plain flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ tsp black pepper
  • 3 tbsp mixed seeds (hemp + sunflower)
  • Wet
  • 2 eggs
  • 240ml lactose-free milk
  • 80ml olive oil
  • Mix-ins
  • 150g grated mature cheddar
  • 2 tbsp fresh chives, chopped
  • 100g carrot, grated
  • 100g zucchini, grated & squeezed dry

Makes 12 muffins

Method

  1. Preheat oven to 180°C. Line or grease a 12-cup muffin tin.
  2. Blitz oats in a food processor until flour-like.
  3. Prep veg — grate carrot finely. Grate zucchini, then squeeze out all excess moisture with your hands or a tea towel. This step matters.
  4. Dry bowl — combine oat flour, plain flour, baking powder, salt, pepper, and seeds.
  5. Wet bowl — whisk eggs, milk, and oil.
  6. Combine — pour wet into dry, stir until just combined.
  7. Fold in cheese, chives, carrot, and zucchini. Mix gently until evenly distributed.
  8. Fill — divide between 12 cups, ¾ to ⅞ full for larger muffins. Sprinkle extra seeds or cheese on top.
  9. Bake 22–25 mins until golden and firm to touch.
  10. Cool in tin 5 mins, then turn out onto a rack.

Freezing & Storage

All three muffins freeze excellently.

Method

  • Cool completely before freezing — warm muffins go soggy
  • Wrap individually in cling film or foil
  • Bag up and freeze — good for up to 3 months
  • Microwave 45–60 seconds from frozen

Fridge

  • Keep in an airtight container for up to 4 days
  • Savoury muffins are great cold straight from the fridge
  • Reheat 20–30 seconds in microwave if preferred warm
Make a batch on Sunday, freeze most of them, pull out what you need through the week.

Baking Tips

  • Don't overmix — stir until just combined, lumps are fine. Overmixing develops gluten and makes tough muffins
  • Fill cups ¾ to ⅞ full for good dome and size
  • Blitz your oats properly — chunks of oat in a savoury muffin can be gritty. Aim for a rough flour
  • Squeeze zucchini dry (Veggie & Seed) — excess moisture makes a dense, wet muffin
  • Bacon lardons — bake at 200°C for 12–15 mins, drain well, then fold in. Don't go longer or they'll be too crispy
  • Toothpick test — insert in the centre, should come out clean or with dry crumbs

Low-FODMAP Notes

All three are reasonably low-FODMAP in normal portions. Veggie & Seed is specifically designed for it.

  • Rolled oats — low-FODMAP up to ½ cup per serve
  • Carrot — low-FODMAP
  • Zucchini — low-FODMAP up to 65g per serve
  • Seeds (hemp, sunflower, pumpkin) — low-FODMAP
  • Chives — low-FODMAP in small amounts
  • Cheese — use lactose-free if sensitive
  • Milk & yoghurt — use lactose-free if sensitive
  • Blueberries — limit to ~10 per serve if sensitive
Limit to 1–2 muffins per serve if highly sensitive.