Feel the Oaty Goodness Muffins



175g/6oz self raising flour

50g/2oz Quaker Oats

140g/5oz light muscavado sugar (or soft brown sugar)

2 tsp cinnamon

2 tsp allspice

1 tsp bicarbonate of soda

1 egg

150ml/1/4 pint natural yoghurt

6 tbsp sunflower oil

200g/4oz chopped figs

85g/3oz walnuts, broken into whatever size chunks you like

Add to basket
  1. Preheat the over to 180°C (fan), 200°C (electric) or Gas Mark 6.
  2. Butter you muffin tin (this will make 12 individual muffins), or line your muffin tin with muffin cases.
  3. Put the flour, Quaker Oats, sugar, cinnamon, allspice and bicarbonate of soda in a large bowl and rub everything through your fingers, as if making breadcrumbs for scones/pastry, to ensure ingredients are evenly blended.
  4. In a separate bowl whisk together the buttermilk, egg and sunflower oil. Be patient; it takes a while to combine but it will work.
  5. Stir the buttermilk mixture into the flour mixture.
  6. Fold in the mixed fruit and walnuts.
  7. Divide the mixture between the muffin tins.
  8. Bake in the oven for around 20 minutes, or until they are well risen and golden.

Other combination options 


200g/4oz mixed fruit, including chopped peel and soaked overnight in orange juice

85g/3oz walnuts, broken into whatever sized chunks you like


Date, chocolate and pecan

  • 175g/6oz dates, chopped and stoned
  • 100g/4oz dark chocolate, chopped into small chunks
  • 85g/3oz pecans, roughly chopped

The quantity of mixture will just about hold of all these ingredients, but you do end up with a few more muffins, so you’ll either have to bake in two batches or have two muffin tins.








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