Porridge, Pumpkin seed & Cranberry Muffins

Thank goodness for muffins!
Quick, easy, fool proof and delicious.

As winter advances I’ve decided to take my porridge oats on a culinary road trip and add them in to everything from muffins to crumble. Surely they all become healthier that way?!

Anyway the real excuse for these muffins was afternoon tea with a few of my neighbours. After numerous conversations shouted across the fence and road I thought it high time to
invite them in for high tea.


50g porridge oats, 300g milk, 50g caster sugar, 50g butter, 1 egg, 50g cranberries, 25g pumpkin seeds, 100g whole meal flour, pinch salt,1 tbsp baking powder

1. Soak the porridge oats in the milk to soften them and so they absorb most of the liquid.
2. In a separate bowl cream the butter and sugar together until light and fluffy.
3. Beat in the egg and then add in the cranberries and the porridge milk mix.
4. Fold in the dry ingredients and then divide the mixture into 6-8 muffins.
5. Bake at 190C for c25 minutes, dust with icing sugar and then eat whilst still warm.


2 Responses to “Porridge, Pumpkin seed & Cranberry Muffins”
  1. There is nothing better than a flavorful muffin for breakfast.

  2. Karen says:

    At this time of the year a quick a tasty muffin is most welcomed. I’m sure your neighbors enjoyed the company and the muffins.

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