Special Diet

  • 250 g (8 oz) plain flour
  • 1 tablespoon baking powder
  • 100 g (3½ oz) porridge oats
  • 125 g (4 oz) ready-to-eat dried apricots, chopped
  • 50 g (2 oz) dried cranberries
  • 2 tablespoons mixed seeds, such as sunflower, linseed, pumpkin and hemp
  • 50 g (2 oz) soft light brown sugar
  • ½ teaspoon salt
  • 2 eggs, lightly beaten
  • 175 ml (6 fl oz) milk
  • 75 ml (3 fl oz) sunflower oil
  • 4 tablespoons clear honey

Line a 12-hole muffin tin with 10 paper muffin cases.

Sift the flour and baking powder together into a large bowl. Stir in the oats, dried fruits, seeds, sugar and salt with a metal spoon.

Beat the eggs, milk, oil and honey together in a jug. Pour over the dry ingredients and stir until only just combined – the batter should be lumpy and fairly runny.

Spoon the mixture into the muffin cases so that they are two-thirds full and bake on the top shelf of a preheated oven, 190°C (375°F), Gas Mark 5, for 20–25 minutes until risen and golden.

Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

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