Unlike Dom, I did have some rolled oats that I could use, so apart from the topping and reducing the salt a little, I followed the recipe exactly, although the muffins took 20 minutes to bake with my oven set to 180C fan. This was a big recipe - I made 22 muffins, although the last two didn't have their fair share of blueberries - the fruit I bought was quite large (especially compared to frozen blueberries) so I wished I'd added a few extra. I sprinkled demerara sugar on the top of the muffins before baking, to give a textural contrast, but I really think they needed the topping given in the recipe, as the flavour was pleasant, but a little bland, without it.
As I said, the recipe worked very well to give light muffins with a close crumb. The oats really weren't evident in the texture, which was another surprise! The flavour was quite delicate, but would have been improved by the walnuts and cinnamon in the intended topping. I think this is a muffin recipe which could easily be varied by using different fruit juices, spices and added fruit - apple and blackberry springs to mind. As it's one of the most successful muffin recipes I've tried, and it fits into my 'low saturated fat' baking scheme, I'm sure I'll be using it again, so thanks to Dom and his intrepid mother for sharing the recipe!
I'm not going to copy out the recipe - you can visit Belleau Kitchen for that, from the link above - but as an aide memoire I'm going to list the metric weights/volumes of ingredients I used (or should have) after converting from cups:
- 100g rolled oats
- 250ml orange juice
- 375g plain flour
- 200g caster sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt (reduced from original recipe)
- 250ml sunflower oil
- 3 beaten eggs
- 225g blueberries
- finely grated zest of medium orange
- 70g sugar for topping
- 50g finely chopped nuts for topping
- 1 teaspoon cinnamon for topping