Ingredients (Makes 12)
* 85 g plain flour
* 1 tbsp baking powder
* 1 tsp ground ginger
* Sea salt
* 50 g porridge oats
* 85 g caster sugar
* Grated rind and juice of 1 lemon
* 1 egg
* 125 g butter, melted
* 200 ml milk

1. Preheat the oven to 220°C/425°F. Sift the flour, baking powder, ginger and salt in a large bowl. Stir in the oats, sugar and lemon rind and then make a well in the centre. Beat the egg, butter and milk together, add the lemon juice, and pour into the well. Stir until mixed.
2. Spoon the mixture into a greased, 12 hole muffin tin and bake for 15 to 20 minutes, until risen and firm to the touch. Wait a few minutes, then remove from the tin and cool on a wire rack.