BLUEBERRY & OAT MUFFINS

Takes 30min makes 12

100g self-raising white flour 100g self-raising brown flour ½tsp bicarbonate of soda ½tsp baking powder 90g oats, plus 1tbsp for sprinkling 60g golden caster sugar

180g fresh blueberries 2 eggs 284ml carton soured cream 6tbsp runny honey 6tbsp sunflower oil

1 Preheat the oven to 180°C/fan 160°C/ Gas 4. Sift both flours into a bowl, tipping in the bran left in the sieve. Add the bicarb, baking powder, oats and sugar, and mix. Sprinkle in the blueberries. 2 Beat the eggs in a large jug, then add the soured cream, honey and sunflower oil. Beat together using a fork. 3 Tip the egg mixture into the dry ingredients and gently fold together, stirring until just combined. Avoid overmixing it, a few lumps are fine. 4 Line a muffin tin with 12 paper cases and fill with spoonfuls of the mixture. Sprinkle with oats and bake for 20min until well risen and pale golden.

The granola will keep in an airtight jar for several days – make double The quantity for an energy - packed midweek snack