- 120g rolled oats
- 250g Graham's Natual Quark
- 65ml Graham's semi-skimmed milk
- 100ml sunflower oil
- 1 large egg, beaten
- 100g soft brown sugar
- 150g plain flour
- 1 tsp (5ml) baking powder
- 1⁄2 level tsp (2.5ml) bicarbonate of soda
- 1 tsp (5ml) salt (optional)
- 150g chopped dried dates or apricots or cranberries
- Extra Quark, to serve
Preheat the oven to 180C fan/200C/gas mark 6. Line a 12-hole muffin tin with paper cases.
In a bowl stir the oats with the Quark and milk and leave to soak for 5 mins.
Add the oil, egg and sugar and beat well to mix.
Sift the flour with the baking powder, bicarbonate of soda and the salt onto the Quark and oat mix. Scatter the dried fruit on top then quickly fold in. Do not overmix, leave a few pockets of flour – these will disappear when cooked and give a lighter result.
Divide the batter equally among the paper cases in the muffin tin and bake for about 20 mins until risen and golden brown
(a skewer inserted into the middle of a muffin should come out clean.)
Remove from the oven and allow to cool for 5 mins then cool on a wire rack. Serve split and filled with a little more Quark.