Raspberry Oat Muffins
140g(5oz) plain white flour
1 tbsp baking powder
115g (4oz) soft dark brown sugar
140g (5oz) porridge oats
85g (3oz) frozen raspberries
2 medium eggs
250 ml(9floz) skimmed milk
6 tbsp sunflower oil
1 tsp vanilla extract
Preheat the oven to 200c/400f/Gas Mark 6/AGA Roasting Oven. Line a 12-cup muffin tin with paper cases.
Sift together the flour and baking powder into a large bowl and stir in the sugar and oats.
Lightly beat the eggs in a large jug or bowl and then beat in the milk, oil and vanilla extract. Make a well in the centre of the dry ingredients and pour in the beaten liquid ingredients and now add the frozen raspberries, breaking them up a little as you add. Its important to stir gently until just combined – do not over mix or the muffins will be heavy.
Spoon the mixture into the prepared muffin tin and bake for about 20 minutes until well risen and golden brown. Leave in the tin for 5 minutes and then serve warm with extra raspberries and some yoghurt.
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