Mandarin Oatflour Olive Oil Muffins Recipe

Name: Mandarin Oatflour Olive Oil Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150g oat flour; 2 tablespoons spelt flour; 1.5 teaspoons baking powder; 1 pinch of salt; 2 tablespoons brown sugar; 2 tablespoons poppy seeds; 1 mandarine, zested; 50 milliliters olive oil; 90 milliliters buttermilk; 1 egg

Servings: persons

150g oat flour
2 tablespoons spelt flour
1.5 teaspoons baking powder
1 pinch of salt
2 tablespoons brown sugar
2 tablespoons poppy seeds
1 mandarine, zested
50 milliliters olive oil
90 milliliters buttermilk
1 egg

1
Pre-heat the oven to 180 degrees and lightly grease a muffin tin big enough to hold 6 medium muffins.
2
Combine all the dry ingredients in one bowl, whisking together with a spoon. In a second bowl, whisk together the olive oil, buttermilk and egg.
3
Pour the wet mix over the dry ingredients and carefully mix the two together using a fork. Don't worry if there are still a few lumps, these will disappear in the oven.
4
Distribute the batter between the muffin tins and bake for ca. 18-20 minutes or until a skewer inserted into the middle of a muffin comes out clean.

502

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 150g oat flour, 2 tablespoons spelt flour, 1.5 teaspoons baking powder, 1 pinch of salt, and more.

Yes, Mandarin Oatflour Olive Oil Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mandarin Oatflour Olive Oil Muffins

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