A quick and easy muffin to whip up from fairly basic store cupboard ingredients, these fill your home with a delicious scent that screams at you to wake up and enjoy the day ahead.
Serve with butter and a little golden syrup for an extra hug at your breakfast table.
Breakfast muffins, like these, are best enjoyed warm from the oven, with a newspaper, coffee, and friends.
This recipe was created exclusively for SMEG UK
You will need a 12x cavity deep muffin tin,
lined with paper cases
(The tulip style muffin cases work best)
190°C Oven Pre-heated
170g plain flour
250g porridge/rolled oats
1 tbsp cinnamon
1 tbsp baking powder
pinch of salt
250ml full fat milk
170g soft light brown sugar
60ml sunflower oil
2 tsp vanilla extract
125g butter (melted)
- Mix flour, oats, cinnamon, baking powder, and salt, and cinnamon in a bowl and set aside.
- Whisk milk, eggs, sugar, and oil to combine. While still mixing gently, slowly pour the melted butter into the wet ingredients and mix thoroughly.
- Add the dry ingredients to the wet ingredients in one go and mix briefly until only just incorporated. If the mixture looks lumpy, this is fine.
- Spoon into a 12 cavity muffin tin, lined with paper muffin cases. I recommend the tall, ‘tulip’ style for this bake as they allow your muffins to rise nice and high.
- Bake for 18-20 minutes until risen and springy. Allow the muffins to cool in their tins for 5 minutes before enjoying warm, cut in half and spread with butter.