Hot Cross Oatmeal Cupcakes

Name: Hot Cross Oatmeal Cupcakes
Ingredients: 250 ml Arla® B.O.B Skimmed Milk 1L; 1 medium ripe banana; 3- 4 tbsp meat mince; 1 medium egg; 180 g quick cooking oats (ideally cinnamon or golden syrup microwave oats); 1 tsp baking powder; 1 tsp ground cinnamon or mixed spice (optional); Zest of an oranges or lemon (optional); icing sugar to create the crosses (optional)

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.

Ingredients

Makes 6

Arla® B.O.B Skimmed Milk 1L	250 ml
Medium ripe banana	1
Meat mince	3- 4 tbsp
Medium egg	1
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)

Instructions

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.