- 200 g plain flour
- 180 g soft brown sugar
- 15 g baking powder
- 100 g sunflower oil
- 2 free range eggs
- 100 g rolled oats
- 100 g raisins
- 100 g dried cranberries
- 50 g orange juice
- 1 tsp ground cinnamon
Pre-heat your oven to 190 degrees Celsius.
Sift the flour, baking powder and sugar into a bowl; you will need to push the brown sugar through the sieve using a spoon. Add the oats, cinnamon, dried cranberries and the raisins, then mix everything together.
Add the eggs to the oil and whisk lightly, then add the orange juice and mix again.
Add the wet ingredients to the dry ingredients and gently mix until everything is well combined.
Divide the mixture between 12 muffin cases, filling each one approximately 3/4 full.
Bake for about 16 minutes until well risen and brown on top. Press the surface of the muffins when you take them out of the oven; they should be firm when they are cooked through.
Leave the muffins to cool for about 30 minutes before eating.