It’s Easter Sunday and have some time on my hands; while going through the pantry I have noticed that Quaker Instant Oatmeal Apple & Cinnamon sachets were reaching their expiry date and have thus decided to use some of them.
For this recipe you will need (for easy preparation use the sachet as a measuring cup):
- 2 sachets Quaker Instant Oatmeal Apples & Cinnamon
- 2 sachets skimmed milk
- 2 ½ sachets all-purpose flour
- ¼ cup caster sugar
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- 1 large free-range egg, lightly beaten
- ⅓ cup sunflower seed oil
- 12 teaspoons Orange and Tangerine Wilkin & Sons marmalade
Yields 12 muffins
In a small bowl, combine milk and oats; let soak for 15 minutes.
In a separate bowl, beat together egg and oil; stir in oatmeal mixture.
In a third bowl, sift together flour, sugar, baking powder and salt. Stir flour mixture into wet ingredients, just until combined.
Using an ice cream scoop, spoon batter into prepared muffin cups until cups are 2/3 full.
Top each muffin with one teaspoon of marmalade, ensuring this dunks lightly into the batter (otherwise when the muffin raises the marmalade will ooze on your tin, take my word on this.
Bake in preheated (200’C – 400’F) oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.