iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Emerald Isle

Ingredients:
3 cucumber slices, 10 fresh tarragon leaves, 1 1/2 ounces Dingle Irish pot still gin, 1/2 ounce Bushmills Black Bush Irish whiskey, 3/4 ounce Cocchi Americano aperitif, 1 ounce grapefruit juice

Instructions:
Add cucumber and tarragon to mixing glass and muddle well. Add remaining ingredients. Add ice and shake well. Fine-strain into chilled cocktail glass.
Punch House Spritz

Ingredients:
2 ounces Cocchi Americano, 4 ounces Lini Lambrusco Rosato, 1 ounce fresh grapefruit juice, 1 ounce soda water, 1 grapefruit wheel, for garnish

Instructions:
Build the ingredients in a rocks or wine glass over ice and add the garnish.
Tarocco Spritz

Ingredients:
1 cup sugar, 1 cup water, 1 vanilla bean, 1 ounce gin, 1/2 ounce Cappelletti, 3/4 ounce fresh blood orange juice, 1/2 ounce fresh lemon juice, 1/2 ounce vanilla syrup, 2 ounces Prosecco, 1 blood orange wheel, for garnish

Instructions:
Combine the sugar and water in a saucepan. Split open the vanilla bean with a small knife and scrape the contents into the pan; add the bean pod. Turn the heat on low and stir until the sugar is dissolved. Remove from the heat and let sit for at least 30 minutes. Strain, bottle, and store in the refrigerator for up to one month.
Add the gin, Cappelletti, orange juice, lemon juice, and vanilla syrup to a cocktail shaker. Add ice and shake until chilled. Strain over fresh ice, top with the Prosecco, and add the garnish.
Gin Basil Smash

Ingredients:
1 cup Demerara sugar
1 cup water
2 ounces gin (such as Beefeater)
1 ounce fresh lemon juice
2/3 ounce simple syrup
Small bunch basil leaves (about 10)
Basil sprig
for garnish

Instructions:
Heat the sugar and water in a saucepan over medium heat. Do not boil. Stir until sugar dissolves, about 3 to 5 minutes, then remove the pan from the stove. Cool. Transfer the syrup to a clean bottle or jar. Cover and refrigerate.
Muddle basil leaves with lemon juice and simple syrup. Add ice and gin and shake. Double-strain into a chilled cocktail glass with ice. Garnish with a basil sprig.
Claret Cup

Ingredients:
3 ounces red wine
1/2 ounce sherry (preferably Amontillado) or sweet vermouth
1/2 ounce orange curaçao (or triple sec if you like it sweeter)
1/2 ounce fresh lemon juice
2 ounces soda water
Cucumber slices, for garnish
Orange slices
for garnish

Instructions:
Stir ingredients, except soda, with ice and strain into an ice-filled highball glass. Top with soda and garnish with cucumber and orange slices in the glass.
Three Dots and a Dash

Ingredients:
1 1/2 cups honey
1 1/2 cups water
1/2 ounce fresh lime juice
1/2 ounce fresh orange juice
1/2 ounce SC honey syrup
"1/4 ounce John D. Taylors Velvet Falernum", 1/4 ounce St. Elizabeth Allspice Dram
1 1/2 ounces rhum agricole vieux (such as Duqesne Eleve Sous Bois or J.M. Gold)
1/2 ounce blended age rum (such as Appleton Estate Reserve or Real McCoy 5-Year)
1 dash Angostura bitters
3 maraschino cherries, for serving
1 pineapple chunk
for serving

Instructions:
Heat the honey in a saucepan over medium heat until runny and not viscous—nearly to a boil but not quite. Add the water to the hot honey and whisk together. Immediately remove from the heat. Let cool. Store in a lidded bottle or other sealable container in the refrigerator. The syrup will keep, refrigerated, for several weeks.
Add all the ingredients to a drink mixer tin. Fill with 12 ounces of crushed ice, flash blend, and pour contents into a footed pilsner glass. Add garnish.
Porchetta-Style Roast Pork

Ingredients:
2 tablespoons fennel seeds
1 tablespoon coarse kosher salt
2 teaspoons black peppercorns
1 teaspoon dried crushed red pepper
1 (5 1/2- to 6-pound) boneless pork shoulder (Boston butt), excess fat trimmed with thin layer left intact
6 large garlic cloves, minced
2 tablespoons extra-virgin olive oil plus additional for brushing
1 cup dry white wine
1/2 cup low-salt chicken broth

Instructions:
Stir fennel seeds in small skillet over medium-high heat until slightly darker in color and fragrant, 4 to 5 minutes. Transfer seeds to spice mill and cool. Add kosher salt, peppercorns, and dried crushed red pepper. Grind to medium-fine consistency (not powder).
Place pork in 13 x 9 x 2-inch glass baking dish. Rub garlic all over pork, then coat with spice mixture. Loosely cover pork with waxed paper. Refrigerate overnight.
Preheat oven to 450°F. Brush large rimmed baking sheet with oil. Place roast, fat side up and coating intact, in center of sheet. Drizzle evenly with 2 tablespoons oil. Roast pork 30 minutes. Reduce oven temperature to 300°F. Roast pork until very tender and thermometer inserted into center of pork registers 190°F, about 3 hours 15 minutes longer. Transfer pork to cutting board; reserve baking sheet. Let pork rest 15 to 30 minutes.
Meanwhile, pour all pan juices into 2-cup measuring cup. Spoon off fat that rises to top. Place reserved baking sheet across 2 burners. Pour wine and broth onto baking sheet and bring to boil over medium-high heat, scraping up any browned bits. Boil until wine mixture is reduced to 3/4 cup, about 4 minutes. Add degreased pan juices and whisk to blend. Pour pan sauce into small bowl (sauce will be thin).
Thinly slice roast. Serve with sauce.
Peruvian-Style Roast Chicken with Tangy Green Sauce

Ingredients:
3 garlic cloves, finely chopped
1 tablespoon ground cumin
1 tablespoon olive oil
1 tablespoon paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1 1/2 teaspoons kosher salt, divided
2 lemons
1 (4-4 1/2-pound) whole chicken
1 cup (packed) cilantro leaves with tender stems
1–2 medium jalapeños, coarsely chopped
1 garlic clove, finely chopped
1 tablespoon extra-virgin olive oil
2 1/2 teaspoons fresh lime juice
1/4 teaspoon kosher salt
1/3 cup mayonnaise
1 English hothouse or 2 Persian cucumbers, cubed
1 firm-ripe avocado, cubed
3 scallions, thinly sliced
1 tablespoon plus 1 teaspoon fresh lime juice
1 tablespoon extra-virgin olive oil
3/4 teaspoon kosher salt
1/2 cup cilantro leaves with tender stems
coarsely chopped
plus more for serving

Instructions:
Arrange rack in middle of oven; preheat to 400°F. Mix garlic, cumin, oil, paprika, pepper, oregano, 1/2 tsp. salt, and finely grated zest from 1 lemon in a medium bowl. Quarter zested lemon; set aside 2 quarters. Squeeze juice from 1 whole lemon and remaining 2 quarters to yield 2 Tbsp. juice; stir into spice mixture.
Place chicken breast side down on work surface. Spatchcock chicken by cutting along both sides of backbone with kitchen shears. Remove backbone; reserve for stock. Turn chicken breast side up and splay open. Press down on breastbone with palms until you hear it crack and chicken is as flat as possible. Pat chicken dry with paper towels. Rub chicken all over with 2 reserved lemon quarters. Squeeze juice over bird, then rub skin all over with inside of rinds.
From both edges of cavity, loosen skin from breasts and thighs, being careful not to tear skin. Using your fingers, gently spread 2 heaping Tbsp. spice mixture under skin (reserve remaining spice mixture), then season chicken all over with remaining 1 tsp. salt. Transfer chicken, spread flat and skin side up, to a roasting pan or large skillet.
Roast chicken 20 minutes, then brush with spice mixture and pan juices. Continue roasting, basting with spice mixture and pan juices every 20 minutes, until juices run clear when thigh is pierced with a fork or an instant-read thermometer inserted into thickest part of thigh registers 165ºF, 50-60 minutes total.
Transfer chicken to a cutting board and let rest 15 minutes, reserving pan juices.
Purée cilantro, jalapeños, garlic, oil, lime juice, and salt in a blender until combined. Add mayonnaise and purée until well blended. Transfer to a small bowl, cover, and chill until ready to use.
Gently toss cucumbers, avocado, scallions, lime juice, oil, salt, and 1/2 cup cilantro in a large bowl. Sprinkle with more cilantro.
Carve chicken and transfer to a platter; baste with reserved pan juices. Serve with green sauce and salad alongside.
Green sauce can be made 5 days ahead. Cover and chill.
Country Fried Steak Salad With Blue Cheese Dressing

Ingredients:
12 ounces top round steak, cut into 2 pieces
1/2 cup cornstarch
Kosher salt
3/4 teaspoon freshly ground black pepper, divided
1/2 teaspoon garlic powder
1 cup all-purpose flour, plus more for pan
2 teaspoons finely grated lemon zest, divided
3 large eggs
1/2 pound small golden new potatoes
1/2 pound green beans, trimmed
6 tablespoons sour cream
1/4 cup buttermilk
2 teaspoons fresh lemon juice
1/4 teaspoon honey
2 tablespoons chopped chives, divided
1/4 cup crumbled blue cheese
Canola oil (for frying)
2 heads of Little Gem lettuce or baby romaine hearts, torn into bite-size pieces (about 6 cups)
A deep-fry thermometer

Instructions:
Pound steaks between 2 sheets of plastic to 1/8" thick. Pat dry with paper towels.
Combine cornstarch, 1/4 tsp. salt, and 1/4 tsp. pepper in a wide shallow bowl or dish. Combine garlic powder, 1 cup flour, 1 tsp. lemon zest, 1 1/2 tsp. salt, and 1/4 tsp. pepper in another wide shallow bowl or dish. Lightly beat eggs in another wide shallow bowl.
Dip steak in seasoned cornstarch, then in eggs, letting excess drip back into bowl. Coat in flour mixture, shaking off excess. Dip in eggs and flour mixture again for a second coating. Transfer steak to a lightly floured baking sheet; chill 1–3 hours.
Meanwhile, place potatoes in a medium pot; add cold water to cover by 1". Season with salt, bring to a boil, and cook until potatoes are fork-tender, 12–15 minutes; add green beans during the last 3 minutes of cooking and cook until crisp-tender. Drain potatoes and beans and transfer to a large bowl of ice water; chill until cold, about 3 minutes. Transfer to a clean dish towel or paper towels and pat dry.
Whisk sour cream, buttermilk, lemon juice, honey, 1 Tbsp. chives, 1/4 tsp. salt, and remaining 1 tsp. lemon zest and 1/4 tsp. pepper in a small bowl. Gently stir in cheese.
Pour oil into a large heavy skillet to come halfway up the sides; fit with thermometer. Heat over high until thermometer registers 325°F. Working in batches, fry steaks until deep golden brown, about 3 minutes per side. Transfer to paper towels, season with salt, then thinly slice into strips.
Toss lettuce, potatoes, beans, and dressing in a large bowl. Arrange on a platter. Top with steak and remaining 1 Tbsp. chives.
Chipotle-Coffee Steak Salad with Grilled Corn and Tomatoes

Ingredients:
2 teaspoons finely ground coffee
1 teaspoon chipotle chile powder
3 teaspoons kosher salt, divided
1 1/2 teaspoons brown sugar, divided
1 teaspoon ground coriander, divided
2 (8–10-ounce) New York strip steaks
3 tablespoons olive oil, plus more for brushing
2 ears of corn, husked
1 pint cherry tomatoes
3 tablespoons fresh lime juice (from about 2 limes)
2 heads of romaine hearts, torn (about 8 cups)
3/4 cup Pickled Onions
1/2 cup crumbled Cotija or feta cheese (about 2.5 ounces)
1/2 cup coarsely chopped cilantro
plus more for serving

Instructions:
Combine coffee, chile powder, 2 tsp. salt, 1 tsp. brown sugar, and 1/2 tsp. coriander in a wide shallow bowl. Coat steaks evenly with rub. Let rest at room temperature 1–2 hours.
Prepare a grill for medium-high heat or heat grill pan over medium-high; oil grate or pan. Grill steaks, turning occasionally, until lightly charred and an instant-read thermometer inserted into the center registers 120°F, 8–10 minutes for medium-rare. Transfer to a cutting board; let rest at least 15 minutes before thinly slicing.
Meanwhile, lightly brush corn and tomatoes with oil. Grill, turning often, until tender and charred in spots, 5–10 minutes for tomatoes and 10–15 minutes for corn. Let cool slightly. Transfer tomatoes to a large bowl. Cut kernels from cobs and transfer to bowl with tomatoes.
Whisk lime juice and remaining 3 Tbsp. oil, 1 tsp. salt, 1/2 tsp. brown sugar, and 1/2 tsp. coriander in a small bowl. Pour over tomatoes and corn. Add romaine, pickled onions, cheese, and 1/2 cup cilantro and toss to combine. Top with sliced steak and more cilantro.
Homemade Cheese Spread with Garlic and Herbs

Ingredients:
8 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1 small garlic clove, quartered
1/4 teaspoon kosher salt
1/4 cup chopped parsley leaves
1 tablespoon chopped chives
Crackers or toasts (for serving)

Instructions:
Combine cream cheese, butter, garlic, and salt in the bowl of a food processor. Pulse until smooth. Add parsley and chives and pulse a few times until well combined. Pack mixture into a small bowl, ramekin, or glass jar. Cover and chill at least 30 minutes. Serve with crackers or toasts.
Cheese can be made 5 days ahead. Cover and chill.
The Mezcal Sunset

Ingredients:
1/2 cup pomegranate juice, 1/2 cup sugar, 1 ounce mezcal, 1 ounce dry sparkling white wine, 2 ounces orange juice, preferably fresh squeezed and strained

Instructions:
Cook pomegranate juice and sugar in a small pot over medium-high heat, stirring occasionally, until sugar is dissolved and liquid is slightly reduced, about 5 minutes. Remove from heat, transfer to a heatproof container, and chill until cool, about 30 minutes.
Pour mezcal, sparkling wine, and orange juice into a rocks glass filled with ice. Top with 1 Tbsp. Pomegranate Syrup.
Pomegranate Syrup can be made 7 days ahead; chill in an airtight container.
Paleo Granola with Coconut and Almonds

Ingredients:
3 cups unsweetened coconut flakes
1 1/2 cups sliced almonds
1 cup shelled raw pumpkin seeds (pepitas)
1/2 cup sesame seeds
1/2 cup raw sunflower seeds
2 tablespoons chia seeds (optional)
3/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1/2 cup honey
2 tablespoons olive oil
1 teaspoon vanilla extract

Instructions:
Preheat oven to 300°F. Line a rimmed baking sheet with parchment paper.
Toss coconut, almonds, pumpkin seeds, sesame seeds, sunflower seeds, chia seeds, if using, salt, cinnamon, and cardamom in a large bowl.
Cook honey, oil, and vanilla in a small pot over medium heat, stirring occasionally, until hot and easily pourable, about 1 minute. Pour over coconut mixture and stir to combine. Spread mixture evenly on prepared baking sheet and bake, stirring once halfway through, until golden-brown and crisp, about 25 minutes.
Granola can be made 1 week ahead; store tightly covered at room temperature.
Fluffy Cathead Biscuits with Honey Butter

Ingredients:
1/2 cup buttermilk powder
3 tablespoons baking powder
1 1/2 teaspoons kosher salt
Pinch of sugar
6 tablespoons lard or bacon fat, cut into pieces and slightly softened
6 tablespoons unsalted butter, cut into pieces and slightly softened, plus more, melted, if desired
3 1/2–4 cups all-purpose flour, divided, plus more
1/2 cup flavorful honey (such as buckwheat)
1/4 cup unsalted butter, slightly softened
1/2 teaspoon sea salt or kosher salt

Instructions:
Arrange rack in middle of oven; preheat to 400°F. Whisk buttermilk powder, baking powder, salt, and sugar in a large bowl until evenly distributed and no lumps remain. Add 2 cups water and whisk to combine. Add lard and butter.
Add 2 cups flour and mix with a fork until mixture resembles porridge. Using fork, press fats against side of bowl to cut into smaller, irregular, flattened pieces.
Fold in remaining 1 1/2–2 cups flour by the half cup with fork until a wet dough forms. Turn out dough onto a well-floured surface. Dust top of dough with more flour. Gently fold dough into itself until it feels like a pillow and is no longer sticky. Using a floured bench scraper or butter knife, divide dough into 12 equal pieces.
Working with 1 piece at a time, dip cut sides in flour and gently roll into a ball with your hands. Nestle each ball side by side in a large cast-iron skillet or on a rimmed baking sheet. Bake biscuits until lightly browned, 25–30 minutes. Brush with melted butter, if desired. Serve with honey butter.
Combine honey, butter, and salt in a medium bowl. Mash with fork until just combined but not emulsified.
3-Ingredient Ice Cream French Toast

Ingredients:
1 pint vanilla ice cream (not gelato), melted
4 (1–1 1/2"-thick) slices challah or brioche
5 tablespoons unsalted butter
divided

Instructions:
Preheat oven to 250°F. Pour ice cream into a large baking dish. Add bread, turn to coat, then let sit 3 minutes. Flip bread and continue to soak until saturated but not soggy, about 3 minutes more.
Heat 2 Tbsp. butter in a large skillet over medium. Using tongs, carefully lift 2 bread slices from custard, letting excess drip back into dish. Transfer to skillet in a single layer and cook until golden brown and the center of toast springs back when pressed, about 4 minutes per side. Transfer to a wire rack set inside a rimmed baking sheet; keep warm in oven until ready to serve. Repeat with 2 Tbsp. butter and remaining bread. Top toasts with remaining 1 Tbsp. butter and serve.
Slow-Roasted Chicken With All the Garlic

Ingredients:
4 green garlic bulbs
1 (3 1/2–4-pound) chicken
Kosher salt, freshly ground pepper
1 cup peeled garlic cloves
1 lemon, cut into 8 wedges, seeds removed
1/2 cup olive oil

Instructions:
Preheat oven to 325°F. Trim dark tops from green garlic and place in chicken cavity; loosely tie legs together with kitchen twine. Halve green garlic bulbs and pale-green parts. Place chicken in a 2-qt. baking dish; season with salt and pepper. Tuck green garlic, garlic cloves, and lemon wedges around (make sure everything fits snugly to keep garlic from getting too dark); pour oil over. Roast, turning garlic and lemon occasionally, until chicken is very tender and garlic is soft and deeply caramelized, 2 1/2–3 hours. Serve chicken with garlic and lemon alongside.
Quick Poached Salmon with Speedy Rat-Atat-A-Touille

Ingredients:
1 tablespoon coconut oil
1 small red onion, roughly diced
1 small zucchini, cut into 1/3-inch pieces
1 small eggplant, cut into 1/3-inch pieces
1 sprig of thyme
1 tablespoon tomato paste
2 teaspoons balsamic vinegar
2 skinless salmon fillets (about 8 oz each)

Instructions:
Bring a large saucepan of water to a boil, ready to poach the salmon.
Meanwhile, melt the coconut oil in a large saucepan over medium to high heat. Add the onion, zucchini and eggplant and stir-fry for about 4 minutes or until they are just starting to soften and color.
Drop in the thyme and stir for another minute, then add the tomato paste and mix to coat the vegetables. Keep frying, stirring continuously, for about 45 seconds before pouring in the balsamic vinegar and 1/2 cup of water. Bring to a boil, then reduce to a simmer and let the ratatouille bubble away for about 10 minutes, or just until the vegetables are soft. If it seems to be getting too thick, add another 1/4 cup or so of water.
While the veggies are simmering away, slide the salmon fillets into the boiling water. Bring back to a simmer, then cook the fish for 10 minutes, or until just cooked through.
Using a slotted spoon, carefully lift the fish out of the water and drain well. Serve up your yummy ratatouille topped with the juicy salmon.
Hawaiian Rib-Eye Steak

Ingredients:
2 cups pineapple juice
1/2 cup soy sauce
1/2 cup sugar
5 tablespoons apple cider vinegar
2 teaspoons toasted sesame oil
1/3 cup chopped white onion
1 1-inch piece ginger, peeled, finely chopped
2 (1-inch-thick) bone-in rib-eye steaks (about 3 pounds total)
4 tablespoons unsalted butter, room temperature
2 teaspoons toasted sesame oil
Kosher salt

Instructions:
Whisk pineapple juice, soy sauce, sugar, vinegar, and oil in a small bowl until sugar is dissolved. Add onion and ginger. Set aside 2 Tbsp. marinade for butter. Transfer remaining marinade to a large resealable plastic bag. Add steaks and seal bag, pressing out excess air. Chill at least 1 day.
Remove steaks from marinade, pat dry, and let sit until room temperature, about 1 hour.
Whisk butter and oil in a medium bowl to combine. Vigorously whisk in reserved marinade; season with salt. Transfer to the center of a sheet of parchment paper and roll up into a log. Chill until firm, at least 1 hour.
Build a two-zone fire in a charcoal grill for direct (medium-high coals) and indirect (medium-low coals) heat. Alternatively, heat a gas grill to high just before cooking, leaving one burner on low. Season steaks very lightly with salt (omit this step if marinating more than 24 hours). Grill over high heat, turning, until steaks are well browned and beginning to char around edges, about 4 minutes. Transfer to cooler part of grill and continue to cook until an instant-read thermometer inserted into thickest part of steaks registers 120°F for medium-rare. (Alternatively, cook in a grill pan over medium-high heat, turning steaks every couple of minutes.)
Transfer steaks to a wire rack. Slice butter into 1/4"-thick rounds and divide between steaks. Let rest at least 10 minutes before slicing.
Steaks can be marinated 3 days ahead. Keep chilled. Butter can be made 3 days ahead. Keep chilled.
Braised Rotisserie Chicken with Bacon, Tomatoes, and Kale

Ingredients:
2 teaspoons olive oil
4 ounces bacon (about 4 strips), sliced crosswise into 1/4" strips
2 shallots, thinly sliced
1/3 cup dry white wine
2 garlic cloves, finely chopped
2 teaspoons finely chopped rosemary
1 (14-ounce) can diced tomatoes
1 cup homemade chicken stock or low-sodium chicken broth
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
1 rotisserie chicken, cut into 8 pieces
1 bunch curly kale, ribs and stems removed, torn into bite-sized pieces
Crusty bread
for serving

Instructions:
Heat oil in a large skillet with a lid or braising pan over medium. Cook bacon until fat starts to render, about 5 minutes. Add shallots and cook until shallots are soft and fat is rendered from bacon, 8–10 minutes.
Increase heat to high and add wine, garlic, and rosemary. Cook, stirring, until wine is reduced by half, about 1 minute. Add tomatoes, chicken stock, salt, and red pepper flakes and bring to a boil. Reduce heat to medium and nestle chicken pieces, skin side up, in sauce. Top with kale, cover, and cook until kale is wilted, about 6 minutes. Stir kale into sauce and cook, uncovered, until chicken is warmed through, about 5 minutes more. Serve with bread.
Banana and Blueberry Overnight Oats

Ingredients:
1 banana, roughly chopped
1/3 cup full-fat yogurt
1 cup almond milk
1 scoop (30g) strawberry protein powder
1 1/4 cups rolled oats
A handful of pistachios or other nuts
blueberries and raspberries to serve

Instructions:
Place the banana, yogurt, almond milk and protein powder into a blender and blend until smooth. Pour the mixture into a bowl and stir in the oats, then cover and refrigerate for at least 4 hours, preferably overnight.
When ready to eat, top with the nuts, blueberries and raspberries.
Blueberry and Cinnamon Breakfast Oaty Muffins

Ingredients:
1 1/3 cup gluten-free oats, divided, 1 2/3 cup unsweetened almond milk, 1/2 cup Medjool dates, pitted, 1 free-range egg, 2 teaspoons gluten-free baking powder, 2 teaspoons ground cinnamon, 2/3 cup fresh blueberries

Instructions:
Preheat the oven to 350°F. Line a muffin tin with 12 paper muffin cases.
Put 1 1/4 cups of the oats into a food processor and blitz them until they form a fine powder. Then add the almond milk, dates, egg, baking powder, and cinnamon and blitz together to give a fairly smooth and sloppy mixture.
Tip the mixture into a large bowl and gently stir in the blueberries until well mixed through. Divide the mixture evenly among the 12 muffin cases. I like to use a mechanical ice cream scoop to do this.
Sprinkle over the remaining oats and bake in the oven for 20 to 25 minutes or until the muffins are cooked through.
Remove from the oven and leave to cool a little before tucking in.