Oatmeal and raspberry muffins
A recipe from the Good Food collection.
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125g (1 cup) oatmeal
375ml (1½ cups) milk
250g (2 cups) plain (all-purpose) flour
1 tablespoon baking powder
115 g (heaped ½ cup) soft brown sugar
1 egg, lightly beaten
90 g (¼ cup) honey
60 g unsalted butter, melted
150 g (1¼ cups) raspberries
1. Preheat the oven to 190°C. Grease a 12-hole standard muffin tin, or line the holes with paper cases.
2. Put the oatmeal in a bowl, stir in the milk and set aside for 5 minutes. Sift the flour and baking powder into a large bowl, then stir in the sugar. Make a well in the centre.
3. Put the egg, honey and butter in a bowl and mix well. Pour the egg mixture and oatmeal mixture into the well in the flour and stir quickly until just combined. Do not overmix the batter should be slightly lumpy. Gently fold the raspberries through.
4. Spoon the batter into the muffin holes. Bake for 20-25 minutes, or until the muffins are golden and a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool in the tin for 5 minutes, before transferring to a wire rack. Serve warm.