This is another healthier options for muffin lovers. It is easy to make, adopting the basic method in making muffins, which is to mix wet ingredients into the dry ingredients. All you need is clean bowls, a spatula or spoon and a kitchen scale.

The muffins are really moist, smell great of walnuts and the insides are fruity with the sultanas. If you don't like walnuts in your muffins, you can substitute it with sunflower seeds. You might also want to substitute sultanas with raisins or any other types of dried berries. It is so versatile yet yummy to bite.

My hubby found that it is still moist and tastes as good the next morning. He enjoyed 3 muffins for his breakfast with a cup of hot milo.

I made 16 muffins instead of the usual 12 cause I had used slightly smaller muffin cups.

I don't usually use expensive muffin cups as its rather a waste of money, but when I went to the bakery ingredients shop the other day, I couldn't resist buying these cute-sy muffin cups. I guess, it is alright to spoil yourself sometimes, right??? =P


Sultanas & Walnuts Muffins

Ingredients
140g plain flour
1 tbsp baking powder
115g soft light brown sugar ( I use 50g castor sugar + 50g dark brown sugar)
140g porridge oats ( I use Quaker Quick Cook Oat)
100g sultanas
100g crushed walnuts
2 eggs
250 ml skimmed milk
6 tbsp sunflower oil
1 tsp vanilla extract

Method
1) Preheat oven to 200degree C/400degree F/Gas Mark 6. Line 12-hole muffin tin with 12 paper cases. (I wanted a prettier effect so I used muffin cups with designs on it) =)

2) Sift together flour and baking powder into a large bowl. Stir in sugar, oats, sultanas and 60g  of the crushed walnuts.

3) Place the eggs in another large bowl and beat lightly, then beat in milk, oil and vanilla extract.

4) Make a well in the centre of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix.

5) Spoon mixture into paper cases. Sprinkle the remaining crushed walnuts over the tops of the muffins.

6) Bake in the preheated oven for 20 minutes or until well risen, golden brown. (My oven takes 17 minutes only)

7) Leave to cool in the tin for 5 minutes, then serve warm or transfer t a wire rack to coo completely.