Makes 12

100g porridge oats, plus extra to decorate
200ml milk
2 eggs
150g soft brown sugar
100g plain flour
100g wholemeal flour
1 tsp baking powder
1 tsp bicarbonate of soda
150g sultanas
1 tbsp cinnamon

1. Preheat the oven to 190˚C/170˚C fan/gas mark 5. Line a 12-hole muffin tin with muffin cases.
2. In a food processor, blend the porridge oats to form a course flour. Add the porridge to a bowl and pour on the milk.
3. In a bowl, whisk together the eggs and brown sugar. Stir into the porridge mix.
4. Add the remaining ingredients and stir until just combined.
5. Spoon the mix into the prepared muffin tray. Sprinkle with some porridge oats.
6. Bake for 15-20 minutes or until the tops feel springy to the touch. Allow to cool. These muffins are perfect for lunch boxes or on-the-go breakfasts.