Life is officially hectic round here at the moment. I'm busy getting ready to go back to work in 2 weeks time. There has been lots of batch cooking for the freezer, buying of new work clothes, catching up with new planning legislation (joy!) and desperately trying to finish the utility room - nearly there now.
I made these muffins to pop into the freezer so I can pull one out every morning and take it to work for a healthy (ish) mid morning snack - I'm determined to stay away from the cakes that always seem to make their way into the office.
OAT AND DATE MUFFINS
| Serves: MAKES 6 | Prep Time: 10 Minutes | Cook Time: 20 Minutes | Total Time: 30 Minutes |
- 50g Rolled Oats
- 125ml Milk
- 10g Bran
- 75g Dates, chopped
- 75g Plain Flour
- 1/2 tsp Baking Powder
- 65g Muscavado Sugar
- 1 Egg
- 65g Melted Butter
- Pinch of Salt
- Step 1: Preheat oven to 190c and line a 6 hole muffin tin with paper cases.
- Step 2: Pour the milk into a jug and add the oats and bran- set aside. Meanwhile sift the flour and baking powder into a large bowl and mix in the sugar.
- Step 3: Put the egg and melted butter in with the milky oat mix and stir until combined. Pour into the flour mix and stir gently (do not over mix) and then gently fold in dates.
- Step 4: Bake in the oven for 20 minutes.