These muffins are perfect any time of the day. Not only are they good with a cup of coffee in the morning or tea in the afternoon, they are also a good breakfast muffin. And with oats, raisins and wholemeal flour, they are on the healthier end of the cake spectrum!
Because they contain wholemeal flour they do tend to dry out more quickly than some other muffins, but they are unlikely to be around long enough for that to become a problem…
115g melted butter
2 eggs, beaten
125g SR flour
125g wholemeal plain flour
2 teaspoons baking powder
½ teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
130g soft brown sugar
30g porridge oats
1 tablespoon porridge oats
Heat the oven to 180ºC. Line a 12 hole muffin tin with paper cases.
Mix together the butter, milk and eggs.
Sieve together the flours, baking powder, bicarbonate of soda and ground cinnamon into a bowl. Add the sugar and oats and mix well.
Stir in the wet ingredients but do not overwork. Fold in the raisins.
Divide the mixture between the muffin cases and sprinkle over the extra oats.
Bake for about 20 minutes or until firm to the touch.
Leave to cool for a few minutes in the tin and then remove to a cooling rack.