Oat Muffin (yields 12 servings)
- 2 cups Quaker Instant Oatmeal
- 1 1/2 cups all purpose flour
- 1 cup milk
- 1/2 cup maple syrup
- 1/3 cup canola / sunflower oil
- 1/3 cup light brown sugar
- 2 large eggs lightly beaten
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Oat Streusel Topping
- 3 tbsp light brown sugar
- 3 tbsp Quaker Instant Oatmeal
- 3 tbsp all purpose flour
- 3 tbsp unsalted butter, cold and grated
Oat Protein Ball (Snowman Head)
- 1 1/2 cups Quaker Instant Oatmeal
- 1/3 cup dark chocolate chips / raisin (up to preference)
- 1/3 cup smooth peanut butter / almond butter
- 3 tbsp honey
- 2-4 tbsp milk / water
- 150gr white chocolate chips / compound chocolate
- 2 stick unsalted butter (226 gram) at room temperature
- 4 cups icing sugar
- Pinch of salt
- 2 tsp vanilla extract
- 1-2 tbsp milk
- chocolate pearl
- 12 Pretzel stick
- Raspberry / strawberry
- 12 skewer
- Orange gel food colouring
- Chocolate spread
For the body:
1. Preheat the oven to 180°C (to be adjusted depending on individual oven temperature) for 10 minutes. Line the muffin tin with 12 paper liners.
2. In a large bowl, combine the Quaker Instant Oatmeal with milk then add oil, brown sugar, eggs and maple syrup. Mix well.
3. Add in the flour, baking powder, baking soda and salt until combined.
4. Divide the batter evenly into muffin liners. Fill each cup about 3/4 full.
5. In a small bowl, mix together the oat streusel topping ingredients until crumbly. Sprinkle a spoonful on top of each muffin.
6. Bake for 18-20 minutes until toothpick comes out clean. Allow muffins to cool for 5 minutes before transferring to cooling rack to cool completely.
7. Mix all the vanilla buttercream ingredients, except the vanilla extract in the bowl of a stand mixer with paddle attachment / large bowl if you use handheld mixer on a low speed until incorporated. Add in the vanilla extract, increase to medium speed and mix until smooth. Transfer into a piping bag and frost the muffin with the vanilla buttercream, leave 2 tbsp of buttercream for the snowman's nose.
For the head:
1. In a large bowl, add in the peanut butter, honey to the Quaker Instant Oatmeal and stir well to combine.
2. Add in the dark chocolate chips / raisin. Mixture will be slightly sticky but crumbly at this point.
3. Add in the milk / water slowly and use hands to combine until it comes together and can be shaped into a ball that holds together. If the mixture is too dry, add in a little bit more liquid (be careful not too over add). Set the 12 balls aside.
4. Fill half of a saucepan with water and bring it to a boil over low heat.
5. Add the white chocolate into a heatproof bowl and let this bowl sit on top of the saucepan, stir with a spatula until all the chocolate melts.
6. Stick the oat protein ball in a skewer then dip it into the white chocolate mixture, ensure all sides is covered well with the white chocolate. Let them cool completely.
1. Use a toothpick to attach the head into the frosted muffin.
2. Place the 2 chocolate pearl in the vanilla buttercream frosting as the buttons.
3. Once the head is attached, start decorating the protein ball. Dip a toothpick into a chocolate spread and draw the eyes and mouth. Add a drop of the orange colouring to the leftover buttercream and mix well. Use this to draw the nose.
4. Frost the top of the head with a little bit of buttercream and finish off by attaching a raspberry to be the hat.