FRUITY OATY BAKES By Debbie Dickinson
Great for fresh or frozen fruit – I’ve used raspberries straight from the garden! I’ve given you the ingredients for a 1 egg mix – this will make about 7 cupcakes. Scale the recipe up as required to make more cupcakes – or bake in a 5”cake tin to make a shallow traybake..
What to do:
What you need:
Stir in the Egg.
1 Egg (mine weighed 65g in its shell) 30g Caster Sugar 30g Dark Brown sugar (use whichever sugar you have in the cupboard – this will just adjust the flavour/colour slightly) 65g Unsalted Butter 65g Self Raising Flour 65g Porridge Oats plus extra for sprinkling 30g fresh/frozen fruit – berries work well, but so would apples/pears ½ tsp Cinnamon or Mixed Spice
Add the Flour and Oats and stir until just combined.
Preheat your oven to 140°C Fan and line a cupcake tin with paper cases. Mix the Butter and Sugars together until thickened and creamy.
Add the fruit and spices and gently fold into the mixture. Pop a large spoonful of mixture into each paper case (or weigh 50g into each one) and sprinkle the extra oats on top. Bake in the oven for 10-15 minutes until golden and just firm to the touch. Transfer to a wire rack to cool completely. Enjoy!!
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