Oat & Raisin Muffins
Ingredients (serves 6):
150g Plain flour
1 1/2 tsp Baking powder
1 tsp Cinnamon
125g Jordans Crunchy Oat Granola with Raisins and Almonds
100ml Vegetable oil
125g Light brown sugar
75ml Whole milk
2 Large eggs
1 tsp Vanilla extract
Preheat the oven to 180C fan and line a muffin pan with six paper wrappers.
In a large bowl mix the flour, baking powder and cinnamon together. Add the Jordans granola, breaking up any large clusters with your fingers, mix to combine.
In another bowl add the oil, sugar, milk, eggs and vanilla extract and whisk until fully combined. Make a well in the dry ingredients and pour in the wet ingredients. Using a spatula or wooden spoon gently mix the ingredients together, don't worry if there are a few lumps because you want avoid over mixing the batter which can result in tougher muffins.
Divide the batter between the paper cases and place the muffin pan into the oven and bake for 20 minutes or until golden and risen. Allow to cool in the pan for 10 minutes before placing on a wire rack to cool completely.