PREP TIME: 35 min
CALORIES: 187 cals per serving
100 grams Plain Flour (all-purpose)
50 grams Porridge Oats (with bran, Hamlyn's, or oats with 1 tbsp wheat bran)
2 teaspoons Baking Powder
add pinch Salt (fleur de sel)
1 Organic Egg
100 millilitres Milk
70 grams Butter (unsalted, melted)
50 grams Soft Dark Brown Sugar (Muscovado)
100 grams Soft Dates (Medjool, roughly chopped)
50 grams Apple (finely chopped)
½ teaspoon Apple Spice (mixed/or 1tsp gingerbread spice)
1 tablespoon Porridge Oats (for sprinkling)
Preheat the oven to 200°C/400°F (180°C fan); Gas 6.
In a large bowl, mix the flour, oats with bran, baking powder and salt. Add the dates and apple (and apple spice if using) and coat in the flour mix.
In another smaller bowl, beat the egg with the milk, melted butter and sugar. Mix together then add to the dry flour ingredients, stirring well until the batter is smooth.
Spoon the mixture into paper cases inserted in buttered muffin tins (or directly into silicone muffin moulds). Fill ¾ of the way up.
Sprinkle with a few porridge oats and bake in the oven for 15-20 minutes.
Leave to cool completely for about 10 minutes before taking out of the tin.