Family and Kids

  • 125 g (4 oz) oatbran
  • 250 g (8 oz) self-raising flour
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • 125 g (4 oz) soft brown sugar
  • 1 egg
  • 75 ml (3 fl oz) vegetable oil
  • 100 ml (3½ fl oz) milk
  • 250 g (8 oz) cherries, stoned and halved
  • 125 g (4 oz) raisins
  • 250 g (8 oz) mascarpone cheese
  • 2 tablespoons icing sugar
  • 12 cherries
  • pinch of ground cinnamon (optional)

Place the oatbran in a bowl. Sift the flour, baking powder, bicarbonate of soda, cinnamon and ginger over the top and mix together. Add the sugar and stir well.

Mix together in a jug the egg, oil and milk, then pour into the dry ingredients with the cherries and raisins and stir until just mixed. Line a 12-hole muffin tray with 12 paper muffin cases and divide the mixture between them. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20–25 minutes until well risen and golden. Remove the muffins from the tin and place on a wire rack to cool.

Beat the mascarpone and icing sugar in a bowl, then spoon and swirl on top of each cooled muffin. Decorate each with a cherry and a sprinkling of cinnamon, if liked.

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