Golden Syrup and Oatmeal Muffins (adapted slightly from The English Kitchen)
10 ounces plain flour (about 2 1/4 cups)
4 1/2 ounces light muscovado (or light brown) sugar (1/2 cup plus 3 Tb)
2 tsp baking powder
1/4 tsp salt
1 1/2 ounces of porridge oats (quick oats) (1/3 cup)
6 fluid ounces milk (3/4 cup)
2 large free range eggs
3 1/2 ounces butter (7 Tb)
3 fluid ounces of golden syrup (3/8 cup) You could probably sub honey
golden syrup
old-fashioned oats
demerara (or turbinado) sugar
Preheat the oven to 200*C/400*F/ gas mark 6. Grease/line 12 cup muffin pan.
Whisk together the flour, sugar, baking powder and salt. Stir in the oats. Melt the butter and then whisk the golden syrup into it. Beat the eggs and milk together in a seperate small bowl. Add both liquid ingredients to the dry ingredients and fold together until just combined.
Fill each muffin cup halfway with batter. Place about 1/2 teaspoon of golden syrup in the center of each. Top with the remaining batter. Sprinkle oats and demerara (turbinado) sugar evenly over the tops.
Bake for 20 to 25 minutes, until well risen and golden and the tops spring back when lightly touched. Remove from the muffin tins to a wire rack and brush the top of each with some of the warmed golden syrup. (I forgot!!) Allow to cool a little bit before eating.