Ingredients Jump to Instructions ↓

  1. 210g plain flour

  2. 60g porridge oats

  3. 135g caster sugar

  4. 2 teaspoons baking powder

  5. 1 teaspoon bicarbonate of soda

  6. 1/4 teaspoon ground cinnamon

  7. 1 egg, lightly beaten

  8. 175ml skimmed milk

  9. 75ml oil

  10. 2 tablespoons orange juice

  11. 1 teaspoon vanilla extract

  12. 100g fresh or frozen unsweetened raspberries

  13. 85g white chocolate chips

Instructions Jump to Ingredients ↑

  1. Preheat oven to 190 C / Gas 5. Grease a 12-hole muffin tin or line with paper cases.

  2. In a large bowl, mix together flour, oats, sugar, baking powder, bicarbonate of soda and cinnamon.

  3. In another bowl, combine the egg, milk, oil, orange juice and vanilla. Stir into the dry ingredients until just moistened.

  4. Fold in raspberries and chocolate chips. Fill each muffin hole 2/3 full.

  5. Bake in preheated oven for 20-25 minutes or until a skewer comes out clean. Cool for 5 minutes before removing from tin to a wire rack.


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