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Oat & Cinnamon Muffins


Charlotte White Recipes

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



15 mins


20 mins


5 mins

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
2 eggs
170g soft light brown sugar
60ml sunflower oil
2 tsp vanilla extract
125g butter (melted)


  1. Mix flour, oats, cinnamon, baking powder, and salt, and cinnamon in a bowl and set aside.
  2. Whisk milk, eggs, sugar, and oil to combine. While still mixing gently, slowly pour the melted butter into the wet ingredients and mix thoroughly.
  3. 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.
  4. 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.
  5. 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.

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