I try to keep a stash of snacks for the Smalls in the freezer, so I can just grab some when needed. Things like cheesy feet, and hot cross buns are staples, but these muffins are also pretty good.
I did however, manage to make them this time and forget to add the sugar…
They both ate one each the first time around without comment, and BigSmall even said they were yummy.
However, at the second offering, it was rejected by BigSmall, and he would only eat it with butter and jam, at which point I confessed to my mistake!
I will, however keep plying SmallSmall with them, and then the rest might have to be turned into Bread and Butter Pudding, or Dead Cake Pudding.
Waste Not Want Not..!!
This is what you need:
- 175g self-raising flour
- 50g porridge oats
- 120g light brown soft sugar (this is quite important..!!)
- 2 tsp ground cinnamon
- ½ tsp bicarbonate of soda
- 1 large free range egg
- 150ml buttermilk OR natural yoghurt OR milk with a squeeze of lemon juice added
- 90ml sunflower oil
- 150g raisins
- 85g chopped apricots
This is what you do:
- Pre-heat the oven to 180C/Gas mark 6
- Line a muffin tin with cases, or butter the tin
- Put the flour, oats, sugar, cinnamon and bicarb in a large bowl and give it a mix
- In a jug, measure out the buttermilk/yoghurt/milk, add the egg and beat, then stir in the oil
- Add the wet ingredients to the dry ones, and mix briefly
- Add the dried fruit and mix again briefly-it is ok to have the odd bit of un-mixed in flour-muffins need to be only lightly mixed!
- Fill each case/tin about 2/3 full. You should get 8-12 out of this mix
Bake for 20-25 mins until they have pouffed up and look nicely golden