English porridge recipes

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Morello Cherry, Oat and Buttermilk Muffins

8 ounces of plain flour (scant 2 cups)2 ounces of porridge oats (not instant) (scant 3/4 cup)1 TBS baking powder1/2 tsp bicarbonate of soda1/8 tsp salt4 ounces caster sugar (scant 2/3 cup)2 medium free range eggs250ml of low fat buttermilk (9 fluid ounces)3 ounces butter, melted (6 TBS)1 tsp almond essence4 TBS morello cherry preserves3 TBS demerara sugar for sprinkling on topPreheat the oven to 200*C/400*F/ gas mark 6
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