About this recipe:These are light muffins made with a mixture of flour and oats. They have flecks of orange rind through them and a delicious orange glaze on top.
Makes: 12 muffins
80g porridge oats
125g plain flour
4 tablespoons caster sugar
2 teaspoons baking powder
3 tablespoons grated orange zest, or to taste
3 tablespoons rapeseed or vegetable oil
For the glaze
3 tablespoons fresh orange juice
1 tablespoon caster sugar
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Method Prep:15min › Cook:20min › Ready in:35min
Preheat the oven to 200 C / Gas 6. Grease a 12 muffin hole tin or line with paper bun cases.
Stir the oats, flour, sugar, baking powder and raisins together in a bowl; set aside. Beat the egg in a bowl along with the orange zest and oil. Whisk in the milk and stir in the flour until just mixed. Evenly spoon the mixture into the muffin paper cases or holes.
Bake until a skewer inserted into the centre comes out clean, about 20 minutes. Remove the muffins from the oven.
Stir the orange juice together with 1 tablespoon sugar until the sugar dissolves. Drizzle 1 teaspoon of this mixture over each muffin, remove from the muffin tin, and allow to cool slightly before serving.
sorry but im really not too keen on this recipe, something tells me it was the porridge oats, i did initially think a no go with oats but i thought id give it a go... cakes ended up in the bin... were very stodgy and sticky.. ive had luck so far with peoples recipes until now - 13 Nov 2013