• 300 g Flour

  • 100 g porridge oats

  • 1 teaspoon bicarbonate of soda

  • 4 teaspoons Baking powder

  • 150 g caster sugar

  • 200 ml Natural Yoghurt

  • 200 ml Milk

  • 2 large Eggs

  • 150 g Butter

  • 300 g blueberries

  • 100 g dried cranberries

  • Demerara sugar


  • 1.

    Preheat the oven to 200°C / 400°F / Gas Mark 6.

  • 2.

    Line the muffin tray with the paper cases.

  • 3.

    Mix the flour, oats, bicarbonate of soda, baking powder and sugar together in a large bowl.

  • 4.

    Melt the butter on a low heat.

  • 5.

    Beat together the yoghurt, milk, eggs and butter in a jug. Pour the ingredients of the jug into the mixing bowl and combine all the ingredients.

  • 6.

    Add the blueberries and cranberries and mix lightly. Spoon the mixture into the muffin cases filling them two-thirds full. Put in the oven to cook for 10 minutes.

  • 7.

    After 10 minutes, remove the tray of muffins from the oven and sprinkle a little demerara sugar over each muffin.

  • 8.

    Return the tray to the oven and bake for a further 15 minutes, until the muffins have fully risen and are a nice golden colour.

  • 9.

    Serve warm.

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