These are so easy to make, and because they have oats and fruit in, I can kid myself they’re healthy (as well as delicious). You can adapt this easily too – I’ve added lime zest before, used mixed berries (pictured), apricots or even pineapple. You could even do kiwi and mint if you fancied something a little different. Once you’ve cracked the basic recipe, you’ll have fun experimenting. You can use frozen fruit, no need to defrost, but make sure it’s chopped. Again I make my own buttermilk with full fat milk and lemon juice.
1) Pre-heat your oven to 200°c (180°c if fan assisted). Line deep muffin tins with paper cases – this should make 12.
2) Add 2.5 teaspoons of lemon juice to 175ml of full fat milk, stir and set aside to curdle into your buttermilk.
3) In a large bowl, add 50g porridge oats, 100g of plain flour, 3 tablespoons of ground almonds, 2 teaspoons of baking powder, 1 teaspoon of bicarbonate of soda, a good pinch of ground cinnamon and 1/2 teaspoon of salt. Fork through to mix.
4) Once your milk has curdled, add one egg, a teaspoon of vanilla extract and the juice of a large orange (make sure you finely grate this before juicing and set the zest aside – you’ll need it in a second!). Whisk with a fork to combine.
5) Whisk together 75g soft brown sugar, the zest of a large orange and 100ml of rapeseed oil (canola oil) in a bowl with the jug of wet ingredients above.
6) Make a well in your bowl of dry ingredients and add the jug of wet mix, and 150g of chopped strawberries (or chosen fruit). Stir until just combined.
7) Divide your finished mixture evenly into your muffin cases. Bake in the centre of the oven for 18-20 minutes (I would check from 16 minutes as ovens vary – if a toothpick comes out clean when it’s inserted in the centre of the muffin, they’re ready).
8) Leave to cool in the tin and enjoy!