About this recipe:There's nothing better than a simple, wholesome muffin. These are lightly sweetened and packed full of oats. For an even healthier muffin, try substituting some of the plain flour for wholemeal flour.
Makes: 12 muffins
80g porridge oats
4 tablespoons vegetable oil
125g plain flour
4 tablespoons caster sugar
2 teaspoons baking powder
1/2 teaspoon salt
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Preheat oven to 220 C / Gas 7. Grease a 12-hole muffin tin or line with paper cases.
In a small bowl, combine milk and oats; let soak for 15 minutes.
In a separate bowl, beat together egg and oil; stir in oat mixture. In a third bowl, sieve together flour, sugar, baking powder and salt. Stir flour mixture into wet ingredients, just until combined. Spoon batter into prepared muffin tin until 2/3 full.
Bake in preheated oven for 20 to 25 minutes, until a skewer inserted into the centre of a muffin comes out clean.
I added a tbsp honey because I have a sweet tooth, used self raising flour and got rid of the baking powder (as I can taste it quite strongly). That said, they were lovely, especially warm from the oven. I'd add a little more sugar for my tastes, but great recipe. - 18 Mar 2014