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Banana and Sultana Muffins

120 g Porridge oats
210 ml Milk
180 g Plain flour
2 1/2 ts Baking powder
1 ts Ground cinnamon
1/2 ts Ground nutmeg
1 tb Runny honey
4 tb Natural yoghurt
2 lg Eggs
1 lg Ripe banana; coarsely mashed
90 g Sultanas

Preheat the oven to 200C/400 degrees F/gas 6. Grease a 12 hole muffin tin. In a large bowl, mix together the oats and milk and set to one side.

In a bowl, sift together the flour, baking powder, cinnamon, nutmeg and salt.

Add the yoghurt, honey and eggs to the oats and mix well. Then add the dry ingredients to the oat mixture along with the mashed banana and sultanas and fold together until just combined.

Spoon the mixture into the greased wells and bake for 20-25 minutes.

Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack.

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