These craggy individual cupcakes are filled with oats, citrus and a melting middle – they’re low-fat too
Prep:10 mins
Makes 9
175g plain flour25g porridge oat, plus extra for sprinkling175g light soft brown sugar1 tsp baking powder½ tsp bicarbonate of sodazest and juice 1 orange1 tbsp sunflower oil150g pot plain yogurt1 large egg9 tsp chunky marmalade
STEP 1Heat oven to 200C/180C fan/ gas 6 and line a muffin tin with 9 paper cases. Combine the flour, oats, sugar, baking powder and bicarb in a bowl. Whisk the orange zest and juice, oil, yogurt and egg together with a fork, then lightly stir the 2 mixtures together until just combined.STEP 2Spoon 1 tbsp of the mixture into each muffin case, top with 1 tsp of marmalade, then cover with the remaining muffin mix and a sprinkling of oats. Bake for 15-20 mins until cooked through and golden, then leave to cool slightly.
