Makes 9 muffins

Ingredients

• 175g wholemeal self-raising flour 
• 30g Speedicook porridge oats (plus extra for scattering) 
• 2 tsp baking powder 
• 2 rounded teaspoon of cinnamon 
• 75g light soft brown sugar 
• 110g dried mixed berries zest of a lemon 
• 250ml low-fat natural yogurt 
• 2 large eggs 
• 6 tbsp sunflower oil 
• 1 tsp vanilla extract 

To Make

Pre-heat the oven to 190oc/fan 170oc/gas 5 Place nine large muffin cases in a deep muffin tin.

Stir together in a bowl the flour, oats, baking powder, cinnamon, sugar, mixed berries and lemon zest. Beat together the yogurt, eggs, oil and vanilla, then stir briskly into the dry ingredients. Do not over-mix otherwise the muffins will lose their lightness. Spoon into the muffin cases and scatter a few oats over each one.

Bake for 20 to 25 minutes or until the muffins have risen and are golden brown on top. Remove from the oven and cool slightly before eating warm.

Tip

Suitable for freezing, once defrosted heat through in a low oven before eating.