Easter Fruit Cupcakes
Rude Health Porridge Oats
Medium free-range eggs
Currants, soaked in apple juice 100g
Mixed dried fruit
Small apples (about 100g)
Apricot jam to glaze
Line the pockets of a muffin tray with muffin cases and preheat the oven to 180°C.
Melt the butter with the spices over a low heat, then pour this into a mixing bowl with the sugar and oil and stir well. Beat in eggs until smooth.
Peel the apples, grate them and stir the apples into the other ingredients. Mix in the currants (discard any apple juice) porridge oats and mixed dried fruit.
Mix the flour and baking powder and sift into the mixture and make a smooth batter.
Three-quarter fill each muffin paper with spoonfuls of the mixture and bake for about 20 to 25 minutes, until done.
Heat up the apricot jam and glaze the muffins.