Combine all the ingredients of the crisp in a small bowl and set aside.
Next take another bowl and combine all the ingredients of the muffin mix. Take care not to over mix the mixture.
Grease two ramekins and spoon in the muffin mix in them, about half way up.
Next, generously spoon over the oat crisp mixture you made earlier.
Bake in a pre-heated oven 220 C (425 F) for about 25 minutes. Check the doneness with a toothpick close to 20 minutes. If you feel the crisp is burning on the top, cover with foil and bake for another 5 minutes.
It is best eaten warm and preferably the same day! Will stay well in the refrigerator, covered, for two days. However, you will have to warm it before eating.
Irish Soda Bread
Ingredients (Makes 1 big loaf)
3 cups Flour
1 cup Whole-wheat flour
4 tbsp. Sugar (I used caster)
1 tsp. Baking soda
1 tsp. Baking powder
½ tsp. Salt
113 gm. Butter (melted)
1 cup Buttermilk
Note: Take 1 ¼ cup of milk and put 2 tbsp. of vinegar, mix and set aside)
¼ cup Buttermilk (For brushing)
Take a large mixing bowl and add in all the powders, flours, sugar, baking soda and powder and salt. Mix well with a wooden spoon
In another measuring jug pour in the melted butter, 1-cup buttermilk and 1 egg and mix well.
Now make a well in the flours bowl and tip in the mixed liquids. Stir around with the wooden spoon until dough is formed. Take out the dough on a floured surface, knead for a couple of times and place the rounded dough on a baking sheet.
Using a sharp knife make a cross on the top of the mound and brush with buttermilk.
Bake in a pre-heated oven 180 C (350 F) for about 45 minutes. Halfway through you can take out the bread and brush with more buttermilk and put it back to bake again. Check the doneness by inserting a toothpick, which should come out clean when the bread is done.
The bread is best eaten warm. Stays well for 3-4 days in the refrigerator, if tightly wrapped in plastic. Slice, toast, slather with butter and eat!