Oat cakes

I'm in the process of stocking my freezer with some healthy, filling snacks. These oat cakes are tasty and satisfying.

Ingredients
3 cups rolled oats
2 cups spelt flour
0.5 tsp baking powder
2 eggs
1 tsp salt
0.25 cup flax seeds
0.75 cup chopped walnuts
0.25 cup currants
1/3 cup olive oil
1/3 cup butter
0.75 cup maple syrup
0.25 cup sugar

Preparation
Mix the oats with the spelt flour, baking powder, salt, nuts, seeds, and currants.

Butter a standard muffin shape for 12 muffins. Preheat the oven to 325F with rack in the middle.

In a small pan heat the oil, butter, sugar, and maple syrup until butter is melted.

Mix the oat mixture with the butter mixture. If it is not too hot, pour in two whisked eggs and work it together. Distribute into the 12 buttered muffin shapes. Add a teaspoon of water to the top of each muffin.

Bake for about 25 minutes, until the edges are slightly browned. Cool for 5 minutes before removing cakes onto a cookie rack. Freeze,