• 1/2 tsp vegetable oil, for greasing
  • 180g self-raising flour
  • 60g Scottish porridge oats, plus 1 tbsp extra to decorate
  • 125g dark soft brown sugar
  • 2 tsp ground cinnamon
  • 1/2 tsp bicarbonate of soda
  • 2 medium eggs, beaten
  • 150 ml natural yogurt
  • 1 tsp vanilla extract
  • 90 ml sunflower oil
  • 180g raisins
  • 3 tbsp clear honey
  • 1 tsp icing sugar, for dusting


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. Place 10 paper cases in a greased 12-hole muffin tin.

  2. 2

    In a large bowl, mix together the flour, oats, sugar, cinnamon and bicarbonate of soda. In another bowl, mix together the eggs, yogurt, vanilla extract and sunflower oil. Add the egg mixture to the flour mixture and stir well. Add the raisins and stir in, but be careful not to over-mix.

  3. 3

    Spoon the mixture into the muffin cases and bake for 18-20 minutes.

  4. 4

    Remove from the oven, then drizzle about 1 teaspoon honey over the top of each muffin. Sprinkle with porridge oats and icing sugar and serve warm.

Nutritional Details

Each serving provides
  • Energy 1181kj 282kcal 14%
  • Fat 8.7g 12%
  • Saturates 1.3g 7%
  • Sugars 29.6g 33%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 1269kj/303kcal

Each serving provides

44.8g carbohydrate 2.1g fibre 5.0g protein

Also in these Scrapbooks

Back to top