This recipe uses our “medium oatmeal for biscuits” to create these soft oatmeal “muffins”. They are kind of like a cross between a plain muffin and a savoury scone, designed to be used as a vessel for toppings!  Particularly delicious served with butter, soft herbs, and cheese. Our medium oatmeal was especially designed for making oatcakes (which it is perfect for), but the flavour and extra bite from the texture lend themselves well to a variety of other bakes too.

You will need a muffin tin to stop them spreading as they bake, and help them retain their shape. Oats do not naturally contain gluten, which is why they don’t retain the same dough structure as you would get when making a muffin with wheat flour, for example.

(If you are a coeliac or cooking for a coeliac, you need to ensure you use certified gluten-free oat products to ensure there is no risk of cross-contamination. Please note that our medium oatmeal for biscuits is not certified gluten-free, but we do certify our gluten-free oat flour.)

Ingredients- Makes 10 muffins

350g medium oatmeal

130g butter, melted

1 tsp sea salt flakes

2 tsp freshly crushed black pepper

2 tsp baking powder

2 medium eggs, beaten

85ml buttermilk

2 tsp runny honey

To serve

Chopped herbs, such as fresh chives or dill

Butter, cheese, and cracked black pepper

Method

Preheat your oven to 180C. Butter your muffin tin to prevent them sticking.

• Mix all your ingredients together in a large bowl until thoroughly combined (combine the dry ones together first to ensure even distribution of raising agent).
•  Fill the muffin moulds three-quarters full with mixture - it will be quite loose, just spoon it in. 
•  Glaze the tops with extra buttermilk using a pastry brush.
•  Bake for 20 mins, until cooked all the way through. These are best eaten while still a little warm from the oven. Serve with herbs and cheese.