Instructions: Line 12 deep bun tins or muffin tins with paper muffin cases.

Sift the flour baking powder bicarbonate of soda salt mixed spice and nutmeg into a bowl.

Stir in the oatmeal and sugar.

Melt the butter in a heatproof bowl in the simmering ovenand leave to cool slightly.

Mix the yogurt and milk together in a bowl then beat in the egg butter and honey.

Variations:Chocolate Banana Muffins: Omit the honey. Mash 1 small ripe banana and mix with 125g melted plain chocolate. Add to the muffin mixture after the liquids blending until rippled with colour.

Pour over the dry ingredients and stir in quickly until only just blended; do not overmix the dough should still be lumpy with specks of flour still visible.

Divide the muffin mixture equally between the paper cases and sprinkle with oatmeal. Bake on the grid shelf on the floor of the roasting oven positioning towards the front of the ovenfor 15 to 20 minutes until well risen and just firm to the touch.

Leave in the tins for 5 minutes then transfer to a wire rack.

Serve warm or cold with a little butter if desired.

American style muffins rise considerably during baking to produce a wonderful craggy texture and typically top heavy appearance. This honey and yogurt version is light airy and perfect served with just a dot of butter while still warm.

Makes 12

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