1. Preheat the oven to 180 degrees. Line a six-tray muffin tin with cases.

2. Whisk the sugar, marmalade, eggs and oil together until light. Fold in the flour, oats and baking powder until it just about forms a smooth batter.

3. Divide the batter between the muffin cases and scatter each with a few porridge oats.

4. Bake for 20-25 minutes until golden. Serve warm with extra marmalade and a little butter.