Cornflake muffin

This is a healthy breakfast and snack. Can substitute raisins and apricots with cranberries, blueberries, dates and chocolate chips.

4 oz oats

1 cup milk

little butter

1 egg

4 oz vegetable oil

6 oz brown sugar

2 oz cornflakes

5 oz raisins

5 oz apricots chopped

5 oz four

4 tsp baking powder

1 tsp salt

Mix the oats and milk in a bowl and leave for 15 minutes to soak. Grease the muffin cups with a little bit of butter. Beat the egg, oil, 3/4 of the brown sugar, half the cornflakes, raisins, apricots and the oat milk mixture. Beat the flour, baking powder and salt into the mixture. Divide the mixture into muffin cups and sprinkle the tops with the cornflakes and brown sugar. Bake at 400F for 20 to 25 minutes until puffed up and golden brown.

Can keep in an airtight container for about a week.

This recipes is from the Kids' cookbook by Igloo publishing.