BREAKFAST MUFFINS
Muffins to be eaten any time of the day.
Equipment
- Muffin Tray
- Scales
- Oven
- Measuring Spoons
Ingredients
Muffins
- 250 ml milk warmed
- 100 g bran based cereal e.g. flakes, shreddies, weetabix
- 75 g brown sugar
- 100 ml unrefined rapeseed oil
- 1 egg
- Pinch salt
- 1 tsp. cinnamon
- 1/2 tsp. mixed spice this can be increased to 1 tsp. if wished
- 75 g chopped dried fruit or you can use raisins/sultanas
- 125 g wholemeal flour
- 2 tsp. baking powder
Toppings
- 1 tbsp. marmalade heated to melt
- or
- 2 tbsp. demerara/brown sugar
- 6 - 10 pecan halves
Instructions
- Oven 180c
- Pour the warmed milk over the cereal and set aside until the cereal is soft (about 5 - 10 mins). Add the sugar, oil, egg, salt, spices and fruit then mix well.
- Stir in the flour and baking powder then spoon the batter into 6 - 10 muffin cases. The amount you make will depend on the size of your muffin cases/tray. I used silicone muffin trays placed on a baking tray for stability. I much prefer this as it means less waste going to landfill (paper cases cannot be recycled with baked on food remaining on them).
- You can either use marmalade or the sugar and pecans for the topping. For a marmalade topping, melt the preserve in a microwave for about 10 seconds until it melts then spoon this over the batter. Alternatively, scatter the sugar over the batter and finish, if wished, with a pecan.
- Bake for 20 - 25 mins (about 30 mins if your muffins are deep) until they have risen and are firm. A sharp knife/skewer inserted should come out with only a few crumbs attached.
- Allow to cool in the tray for 5 mins then remove to cool fully on a wire rack.
- These muffins can be served warm or cold. They can be stored in an airtight container for up to 5 days.
Notes
If you don't have wholemeal flour, you can of course just use standard plain flour or self raising flour (just omit the baking powder if using SR flour).