• 120g rolled oats, plus extra for sprinkling
  • 250g Lake District Dairy Co. lemon quark
  • 65ml semi skimmed milk
  • 100ml sunflower oil
  • 1 large egg, beaten
  • 100g soft brown sugar
  • 150g plain flour
  • 1 teaspoon baking powder
  • ½ level teaspoon bicarbonate of soda
  • 1 teaspoon salt (optional)
  • 150g chopped dried fruit (such as dates, apricots or cranberries)


  1. 1

    Preheat the oven to 200°C, 180°C, gas mark 6. Line a 12 hole muffin tin with paper cases.

  2. 2

    In a bowl stir the oats with quark and milk and leave to soak for 5 minutes. Add the oil, egg and sugar, and beat well to mix.

  3. 3

    Sift the flour with the baking powder, bicarbonate of soda and the salt onto quark and oat mix.

  4. 4

    Scatter the dried fruit on top then quickly fold in. Do not over mix, leave a few pockets of flour – these will disappear when cooked and give a lighter result.

  5. 5

    Divide the batter equally among the paper cases in the muffin tin, adding some oats on top to garnish.

  6. 6

    Bake for about 20 minutes until risen and golden brown (a skewer inserted into the middle of a muffin should come out clean).

  7. 7

    Remove from the oven and allow to cool for 5 minutes in the tin, then cool completely on a wire rack.

  8. 8

    Serve split and filled with a little more lemon quark for a deliciously tangy breakfast treat.

  9. 9

    *All information included in this recipe has been provided by The Lake District Dairy Co.

Nutritional Details

Each serving provides
  • Energy 1005kj 240kcal 12%
  • Fat 9.4g 13%
  • Saturates 1.2g 6%
  • Sugars 16.4g 18%
  • Salt 0.48g 8%

% of the Reference Intakes

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