Hot Cross Oatmeal Cupcakes

Hot Cross Oatmeal Cupcakes

This twist on the family favourite, which uses Arla B.O.B. milk, is best served hot for breakfast or with a cuppa in the afternoon.


Step 1
  • Preheat the oven to 180°C /160 Fan.
Step 2
  • Mash the banana using a fork or blitz in your food processor.
Step 3
  • Add the mincemeat and mix together.
Step 4
  • Stir in the Arla B.O.B Milk and whisk in the egg.
Step 5
  • Add the oats, baking powder, spices and citrus zest if using. Stir well to combine – you should have a fairly sloppy batter.
Step 6
  • Leave to rest for 30 minutes.
Step 7
  • Mist a silicone muffin tin with cooking spray or grease with a little butter.
Step 8
  • Add equal blobs of batter into each and bake for 30-35 minutes, or until the oatmeal cups are golden and risen.
Step 9
  • Turn out to a wire rack to cool.
Step 10
  • Mix 100g of icing sugar with a little water to create a thick glaze and use it to create crosses on the hot cross oatmeal cups – obviously this is totally optional! Store in the fridge - the muffins will keep for up to three days.


Makes 6
Arla® B.o.b milk
250 ml
Medium ripe banana
Meat mince
3- 4 tbsp
Medium egg
Quick cooking oats (ideally cinnamon or golden syrup microwave oats)
180 g
Baking powder
1 tsp
Ground cinnamon or mixed spice (optional)
1 tsp
Zest of an oranges or lemon (optional)
Icing sugar to create the crosses (optional)