1

Preheat the oven to 190°C, fan 170°C, gas mark 5. Line a 12-hole muffin tin with muffin cases.

2

In a large bowl, whisk the flour, caster sugar and baking powder together with ¼ teaspoon salt.

3

In a medium bowl, whisk together the Slow-cooker Strawberry Oats, buttermilk, almond extract and the egg.

4

Add the oats mixture to the flour mixture and stir until just combined. Divide the batter equally among the muffin cups and scatter over the flaked almonds. Transfer to the oven and bake for 22-24 minutes until a wooden cocktail stick inserted into the centres of the muffins comes out clean. Remove the cases from the tin and cool on a wire rack.