Place the cup of oats and cup of milk into a bowl and mix well. Leave to one side as you get the rest of the ingredients together as this allows the oats to soak and soften in the milk.

In another container, lightly beat the egg and the oil together. place to one side.

Measure out the dry ingredients into a large mixing bowl and make sure they are well mixed together.

Add the egg and oil mixture to the oats and milk and mix together well.

Make a well in the centre of your dry ingredients and pour the oat, milk, egg and oil mixture into it. Combine all the ingredients until just mixed. Do NOT over mix as this spoils the crumbly texture of the muffin.

Put the mixture into already prepared muffin cases placed in a muffin tin. I like to have a nice size muffin so I tend to fill my muffin cases almost to the top so that they overflow a bit when they cook.

Put into a preheated oven at 180°C for approx 20 mins or until the tops are golden brown and crunchy.

Once ready, take out the oven and remove the muffins onto a cooling rack.

Now the real beauty of this recipe is that it is VERY easy and plain, but it makes a wonderful foundation for loads of experimentation with different flavours and textures. You can add fruit like apple or blue berries or cherries. Add spices for a Christmassy feel or pop a ball of marzipan in the centre. I have put chocolate chips in which were delicious. The thing is, this recipe is definitely what you make it. One of my favourites is to turn it into a breakfast muffin by adding muslei mix to it. Oh, and they also freeze beautifully.