Breakfast Fruit Muffins

Preheat the oven to 180°C for a fan oven, Gas Mark 4, and 350°F. Pop the cupcakes cases into a muffin tin.  

In a bowl add in the milk, oil, egg, vanilla, and honey, and whisk together until all combined.  

Add in the plain flour (reserve 1tbsp), oats baking powder, bicarbonate soda, and cinnamon, and whisk together until combined.  

In a separate bowl pop in the reserved flour, and the fruit and coat the fruit. Add into the muffin batter and fold.  

Equally split the mixture into the 12 cases and then sprinkle over some more oats.  

Place in the oven and bake for 15- 20 minutes, until a skewer comes out clean. Alternatively, pop the cases into air fryer cupcake mould and air fry for 15 minutes at 160 °C.  

Enjoy warm, or allow to cool, and place in an airtight container for up to 5 days. You can also batch bake and freeze for up to 3 months. Defrost, and air fry when ready to use.