Honey Oat Muffins

I've always like grabbing a copy of recipes+ or Super Food Ideas on my way through the checkout, when I remember. And I never seem to throw them out. And every now and then I'll pick one up off the bookshelf and have a little flick through.

Today I was flicking through my August '07 copy of SFI, and then had a craving for a muffin. This was probably because I was looking at an article with 10 different types of muffin, and each looked good. The only trouble was deciding which to make: cappaccino, cheese and tomato, banana, chocolate cherry, caramelised onion, chilli corn (oohh it was hard to pass this one up), sticky date, lemon, doughnut or honey oat. The honey oat called loudest.

These little sweeties are soft, moist, and so so yummy. And the SMELL when they were baking... oohhhh.

Honey Oat Muffins
(from Page 80, Super Food Ideas, August 2007)
2 1/2 cups self-raising flour
1/3 cup sultanas
2/3 cup rolled oats
1/2 cup honey
1 1/4 cups milk
1 egg, lightly beaten
90g butter, melted

Preheat the oven to 180C. Lightly grease a 6-hole, 3/4 cup capacity muffin pan.

Sift the flour into a large bowl. Add the sultanas and 1/2 cup rolled oats and stir to combine.

Make a well in the centre. Combine the milk, egg, butter and honey in a jug, then pour into the well.

Using a large metal spoon, stir until just combined - but don't over-mix.

Spoon mix into muffin holes until about 3/4 full. Sprinkle the remaining oats on top. Bake for about 20 minutes, or until a skewer stuck in the middle comes out clean. Drool over the aroma.