MAKES 12
Ingredients
100g/4oz porridge oats
300ml/ 1/2pt milk
A little butter
1 free-range egg
125ml/4fI oz vegetable oil
175g/6oz brown sugar
50g/2oz cornflakes
150g/5oz raisins
150g/5oz dried apricots, chopped
150g/5oz plain flour
4 teaspoons baking powder
1 teaspoon salt
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Cornflake Muffins
Beat the egg, oil, three-quartet of the brown sugar, half the cornflakes, and all of the raisin and the apricots into the oat and milk mixture.
Next beat in the flour, baking powder and salt into the mixture. Divide the mixture between the cups of the muffin pan and sprinkle the tops with the rest of the cornflakes and brown sugar.
Bake them in the oven for 20 to 25 minutes, until they’ve puffed up and are golden-brown.
Extras
Try swapping the raisins and apricots for the same amount of other dried fruit, such as dried cranberries, blueberries or dates. You can even add chocolate chips.
