I was trying to find a cake recipe for a friend who was under a huge amount of stress and needed some TLC, but knowing that she tried so hard to eat healthily, avoiding too many fats and sugars, that me turning up with a big gooey, butter cream cake would only add to her stress. Especially given the fact she had fallen of the ‘no alcohol for a month’ wagon the the night before due to said stress levels!
Instead, I decided, I would ease her busy mind with a wholesome honey and oat muffin or 4. So she still felt she’d indulged but without the guilt. There’s very little fat, and it’s a good one at that. As well as very little sugar. the sweetness comes from the honey, raisins and cinnamon.
They were greatly received, if you were wondering. And I managed to polish off 3 in one sitting myself!
250g plain flour
90g porridge oats
1 tsp cinammon
1/2 tsp salt
50g light muscavado sugar
6 tbsp clear / runny honey
2 large eggs
75 ml vegetable oil
200 ml milk
Pre heat the oven to 180’c
Prepare a muffin tray with either 12 cases or grease the tray if omitting the cases.
Combine all the dry ingredients, minus the sugar, in a large bowl.
In a separate bowl, beat the eggs then add in the milk,oil, honey and sugar.
Mix thoroughly then pour into the bowl with the dry ingredients.
pour the mixture equally between each of the cases / tray and bake in the oven for 20 minutes or until the tops are starting to brown.
remove from the oven and leave the muffins to set for 10 minutes before removing from the tray.
while your waiting pour a little extra honey over the top of each one.