• 225 g (7½ oz) plain flour
  • 2 teaspoons baking powder
  • rind of 1 orange, finely grated
  • 50 g (2 oz) medium oatmeal, plus extra for sprinkling
  • 75 g (3 oz) light muscovado sugar
  • 200 g (7 oz) Greek yogurt
  • 4 tablespoons sunflower or vegetable oil
  • 150 ml (¼ pint) milk
  • 1 egg
  • 200 g (7 oz) milk chocolate, chopped

Sift the flour and baking powder into a bowl. Stir in the orange rind, oatmeal and sugar.

Beat the yogurt with the oil, milk and egg and add to the bowl of dry ingredients with the chocolate. Using a large metal spoon, carefully fold the ingredients together until only just combined, adding a little extra milk if the mixture seems dry.

Line a 10-section deep bun tin or muffin tin with paper muffin cases. Divide the mixture among the cases and sprinkle some extra oatmeal over the top. Bake the muffins in a preheated oven, 200°C (400°F), Gas Mark 6, for 15–20 minutes until risen and just firm. Serve warm or cold.

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