It was a lovely spring Sunday morning (I know that I’m writing that in July, but… well, I’m a busy woman 🙂 ). So, it was Sunday, and we went on a walk in the park nearby and when we got back I was carrying with me a big lilac bouquet. I was feeling really nice and happy cause of the walk with my boy, so I decided to make something nice for our traditional brunch.
I found an easy receipt for oatmeal muffins and modified it a bit, cause of my double left-handed syndrome 🙂
What do you need for the oatmeal cheesy muffins (except big lilac bouquet)? Take notes:
- 3/4 cup of fine oat flakes (~250 grams) – 2 to 3 BGN for a kilo package
- 3/4 cup of einkorn flour (~200 grams) – 3 to 4 BGN for 300-500 grams package
- cheese (~150-200 grams) – 7 to 10 (or more) BGN per kilo
- 2 eggs – 2 to 4 BGN for 6 to 12 eggs pack
- yogurt (~250-300 grams) – up to 2 BGN for 400 grams box
- baking soda (a teaspoon) – up to 1 BGN for a package (~20 teaspoons)
- olive oil (2 tablespoons) – 15 to 20 BGN per kilo
- spices – oregano, pepper, rosemary – up to 1 BGN per package
You should basically do the same thing as when you’re doing regular muffins:
- Put the yogurt together with the baking soda in a bowl.
- Add the eggs and olive oil, together with the cheese and mix.
- Mill your oat flakes in a chopper to an oatmeal flour and put it together with the einkorn flour to the mixture above.
- Add any spices you would prefer.
- Bake in muffin form till gold.
- Enjoy 🙂
