Honey oat muffins

Make this wholesome rolled oats version of these easy, freezer-friendly muffins.

• 2 1/2 cups self-raising flour
• 2/3 cup rolled oats
• 1/3 cup sultanas
• 1 1/4 cups milk
• 1/2 cup honey
• 1 egg, lightly beaten
• 90g butter, melted

1. Step 1

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

2. Step 2

   Sift flour into a large bowl. Add 1/2 cup oats and sultanas. Stir to combine. Make a well in the centre. Combine milk, egg, butter and honey in a jug. Pour milk mixture into the well. Using a large metal spoon, stir until just combined (don't over-mix).

3. Step 3

   Spoon mixture into muffin holes until three-quarters full. Sprinkle muffins with remaining oats. Bake for 20 minutes or until a skewer inserted into the centre comes out clean. Allow to cool in pan for 1 minute. Turn out onto a wire rack to cool.Serve.

Muffins freeze well in snap-lock bags, but are best eaten on the day they are made