Porridge Muffins

Porridge muffins are a delicious variant of the classic muffins, with the addition of oat flakes which make them similar to a porridge that can be eaten with your hands. Here is the recipe with an Italian touch:

Ingredients

• 200 g of oat flakes
• 250 ml of milk (almond milk can be used for a different touch)
• 2 eggs
• 100 g of brown sugar
• 100 ml of seed oil or coconut oil
• 200 g of flour 00 (or wholemeal flour for a more rustic version)
• 1 packet of baking powder
• 1 pinch of salt
• Vanilla extract or grated lemon zest for flavoring
• (Optional) Dried fruit, chocolate chunks or berries to add flavor notes

Preparation

1. Preheat the oven to 180 °C (356 °F).
2. In a bowl, mix the oat flakes with the milk and let them rest for about 15 minutes so that they soften.
3. In a larger bowl, beat the eggs with the sugar until frothy. Then add the oil and continue mixing.
4. Incorporate the sifted flour with the baking powder and a pinch of salt, and mix until you have a smooth mixture.
5. Add the oat flakes soaked in milk and mix the dough well.
6. At this point, add vanilla essence, lemon zest, or the optional ingredients chosen to enrich the muffins.
7. Distribute the mixture into the muffin cups, filling them about 3/4 of the way.
8. Bake the muffins for 20-25 minutes or until they are golden and well risen. You can do the toothpick test to check the doneness: if it comes out dry, the muffins are ready.
9. Let them cool before serving.

Fun Facts

Porridge muffins are an excellent breakfast idea because they combine the simplicity of muffins with the nutritional contribution of oat flakes. They are also ideal as a pre or post-workout snack, or generally for anyone looking for a portable meal option full of energy and easy to customize with healthy ingredients such as dried fruit or seeds.

Remember, if you don’t have one of the ingredients listed, I’d be happy to suggest an alternative!