These muffins are thrown together in the time it takes your oven to heat to the right temperature. I played with this recipe , adding some whole-wheat flour, cutting down on the sugar, and substituting sunflower oil for the melted butter or margarine.

I made them with my six-year-old’s class yesterday morning, and each child got to decorate a muffin (before they were baked) with sprinkles and mini chocolate chips. They loved them!

Ingredients:
- 1/2 cup flour
- 3/4 cup wholemeal flour (wheat or spelt work very well)
- 2/3 cup sugar
- 3/4 cup oats
- 1/3-1/2 cup cocoa powder
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup low-fat milk
- 1/3 cup sunflower oil
- 1 teaspoon vanilla
- 1 cup chopped nuts (optional)
- chocolate chips or sprinkles to decorate.

Preheat oven to 200C-400F

In a large bowl, combine flour, sugar, cocoa, oats, salt and baking powder.
In another bowl, beat eggs, add milk, oil and vanilla, and whisk until well combined.

Grease a 12 muffin tin or line with muffin papers.

Pour liquid mixture into dry mixture. Fold in nuts, if using.
Scoop the batter with a measuring cup into the muffin tins. If you have lined them with paper, be careful that the batter doesn’t spill out of the paper cup and into the muffin cup. It will stick.

Bake for 15-20 minutes, or until done.