Apple and Lavender Muffins

• 4 oz porridge oats
• 4 oz strong white (bread) flour
• 2 level tsp dried lavender flowers
• 4 level tbsp golden granular sugar
• 2 level tsp baking powder
• 1 large egg, beaten
• 3 oz butter, melted
• 2 dessert apples, peeled, cored and chopped
• 2 fl oz milk

Modus operandi:

1. Grease a 12-pan muffin tray and preheat the oven to Gas Mark 6.
2. Mix all the dry ingredients together, then add the beaten egg, melted butter and chopped apples. Add 2 fl oz milk, or more if the mixture seems to dry.
3. Mix roughtly, so the batter is till rather lumpy, then spoon into muffin tins.
4. Bake 15-20 mins.

Note: If you can't find dried lavender flowers, you can dry fresh ones in the microwave to use - that's what I do!