Serves:4 children
Prep time:20 minutes, depending on ripeness of peaches
Cooking time:17 minutes
TIPS
Nectarines and apricots work well too.
You can soak the oats overnight in milk or fruit juice to save time in the morning.
oat and blueberry muffins
Blueberry muffins have always been a favourite treat for breakfast in my house, and my sister is seriously addicted to them, as are her two children. I usually have to bulk-bake when I make these …
340g/12oz self-raising flour
150g/5oz light brown sugar
25g/1oz porridge oats (plus 15g/½oz extra for sprinkling)
180ml/6½fl oz buttermilk
1 egg, beaten
125ml/4½fl oz vegetable oil
150g/5oz fresh blueberries (frozen and defrosted is fine if you can’t find fresh berries)
1Preheat the oven to 180°C/350°F/GM4.
2Place 12 paper cases into a muffin tin.
3Sieve the flour into a large mixing bowl, add the sugar and oats and mix thoroughly. Add the buttermilk, egg and vegetable oil, mix through then stir in the blueberries, taking care not to crush them.
4Spoon the mixture into the muffin cases, dividing it equally between them. Sprinkle the extra oats on top and place in the oven for 15–20 minutes until golden and firm to the touch.
5Remove from the oven and transfer to a wire cooling rack.
Makes:12 muffins
Prep time:15 minutes
Cooking time:15–20 minutes
TIP
You could replace the blueberries with raspberries if you prefer.
pecan and bran banana muffins
These substantial muffins are a superb grab-and-go breakfast. They are also a delicious addition to any lunchbox and a great energy booster for children before after-school activities. They’ll keep well for up to two days .
100g/4oz butter, softened
100g/4oz soft light brown sugar
3 nice and ripe bananas, mashed
60ml/2fl oz milk
1 tsp vanilla extract
2 eggs, beaten
300g/10½oz plain flour
100g/4oz bran flakes
1 tsp baking powder
¼ tsp salt
1 tsp baking soda
200g/7oz finely chopped pecans
1Preheat the oven to 190°C/375°F/GM5.
2Mix together the butter and sugar until light and fluffy. Add the mashed bananas, milk, vanilla and eggs and stir together well. Stir in the remaining ingredients, mixing all through.
3Spoon the mixture into 12 paper muffin cases, dividing it equally between them.
4Place in a muffin tin and bake for 25–30 minutes. Remove and place on a cooling rack.
Makes:12 muffins
Prep time:15 minutes
Cooking time:25–30 minutes
These breakfast muffins are a meal in themselves. Filling but extremely moreish!
340g/12oz self-raising flour
100g/4oz butter, chopped
2 tsp mustard powder
pinch of Maldon sea salt
1 small onion, very finely chopped
1 egg, lightly beaten
250ml/9fl oz milk
10 rashers unsmoked streaky bacon
10 quail eggs
10 × 1cm/½ inch cubes of butter
1Preheat the oven to 180°C/350°F/GM4.
2Sieve the flour and rub together with the chopped butter, leaving the mixture a little rough. Stir in the mustard powder, salt, chopped onion, beaten egg and milk and mix thoroughly.
3Grill the bacon and cut into small pieces (approximately 1cm/½ inch). Combine with the muffin mixture.
4Divide the mixture equally between 10 paper muffin cases.
5Make a deep well in the centre of the muffin mixture within each paper case and crack in one of the quail eggs. Then pull the muffin mixture so that it almost covers the egg and place a butter cube on top to stop the egg going hard. Repeat with the other muffins and eggs.
6Bake in a muffin tin for 15–20 minutes, checking regularly.
7When golden, remove the muffins immediately and transfer to a wire cooling rack.
Makes:10 muffins
Prep time:15 minutes
Cooking time:15–20 minutes
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