makes 12 muffins

These are a great treat for breakfast or are lovely for tea time too. • 100g unsalted butter • 250g self-raising flour • 50g porridge oats • 1 level teaspoon baking powder • 2 teaspoons ground cinnamon • 3 tablespoons runny honey • 100g light muscovado sugar • 1 teaspoon vanilla extract • 150g plain yoghurt • sea salt • 2 large eggs, preferably free-range or organic • 2 large, ripe bananas • 1 orange • 30g sultanas To prepare your muffins Preheat the oven to 200°C/400°F/gas 6 • Put 12 paper muffin cases in a 12-hole muffin tin • Cut the butter into cubes and pop it in a small bowl in the microwave for about 30 seconds (800W), or until melted • You can make the mixture like this, in a food processor, or mix it by hand in a large bowl with a wooden spoon • Pour the butter into a food processor with the flour, 40g oats, baking powder, cinnamon, honey, sugar, vanilla, yoghurt and a tiny pinch of salt • Crack in the eggs • Peel the bananas and roughly mash them with a fork then spoon into the processor • Finely grate in the zest of the orange and add the sultanas, then whiz or pulse until just combined – you don’t want to over-mix it as that will make the muffins heavy • Use a couple of spoons to divide the mixture between your muffin cases • Scatter over the remaining porridge oats To cook your muffins Bake the muffins in the hot oven for about 20 minutes, or until lovely and golden • You can check to see if they’re cooked through by sticking a cocktail stick right into one of them • Remove it after 5 seconds and if it comes out clean they’re cooked; if it’s slightly sticky they’ll need a bit longer, so put them back in the oven for 5 more minutes, or until cooked through and golden on top • Transfer to a wire rack to cool a little before tucking in

Recipe © Jamie Oliver. Photography © David Loftus / Matt Russell.

Photography © David Loftus / Matt Russell.JAMIESHOMECOOKINGSKILLS. .COM Recipe © Jamie Oliver.

Photography © David Loftus / Matt Russell.COM Recipe © Jamie Oliver.JAMIESHOMECOOKINGSKILLS. .