Breakfast Berry Muffins

I don’t know about you but I really struggle to find time to eat breakfast before I leave for work in the morning. Then when I do get to work the only options available in the canteen involve sausage, bacon and/or has browns – great at the weekends but not so great on a daily basis!

Luckily, I found a couple of recipes for breakfast muffins which seemed (1) easily manageable for a novice baker like me, (2) low fat and low calorie, and (3) perfect for grabbing on my way out the door in the mornings.

After perusing a couple of different recipes I decided to just experiment a little with the ingredients I had available – rather than going out and buying lots of expensive seeds or toppings. Once you have the base muffin recipe it’s quite easy to do this, so why not try your own fruit/nut combinations.

This made 15 small muffins (because I was conscious of calories with this batch) but if your not too worried and want to make 12 bigger size muffins, just make sure to cook for a bit longer.

The chilling stage is pretty important, as it gives the oats time to soak up some of the moisture and lots of the flavour…without this your muffin mix will end up quite thin and may not rise as well.

I use fresh berries in this recipe, because it’s what I had to hand. If you prefer to use frozen berries just make sure you allow for this in the baking time.

Admittedly, these are not as sweet as your traditional muffins but actually I prefer a more savoury start to the day anyway. The fresh berries keep the mixture nice and moist, meaning they should keep for a few days in an air tight container. Otherwise they are freezable – although I haven’t tried this myself yet!

– 2 eggs
– 150ml low fat natural yoghurt
– 50ml oil (don’t bother using the fancy stuff here)
– 100g smooth apple sauce
– 1 mashed banana
– 3tbsp runny honey
– 1tsp vanilla extract
– 200g wholemeal flour
– 50g rolled oats
– 1 1/2 tsp baking powder
– 1 1/2 bicarbonate of sofa
– 2tsp cinnamon
– 120g fresh raspberries

1. Heat oven to 180C/160C fan/Gas 4 and line your muffin tin with muffin cases;
2. Mix the eggs, yogurt, oil, apple sauce, banana, honey and vanilla in a bowl;
3. Tip all other ingredients into a second bowl and mix together;
4. Add wet ingredients to the dry, and mix gently until just combined;
5. Divide mixture between muffin cases and top with a sprinkling of extra oats;
6. Bake for around 25mins until well risen and golden on top. A clean skewer inserted in should come out clean;
7. Leave to cool, and then enjoy!



Monday night firsts

A few months ago the boy and I decided we needed more fresh veg in our lives and decided to sign up with Abel and Cole for regular veg box deliveries. As well as ensuring a healthy dose of vitamins, I think the best part has been all of the weird and wonderful vegetables they send us-some of which I have never heard of!

This week the delivery included a pettypan squash, which is a small summer squash resembling a flying saucer. I have to admit when I first saw it I had no idea what I was going to do with it, but after a bit of online research I felt inspired. My first thought was something along the lines of this but having no Parmesan or marinara sauce kinda put the end to that one!

Finally I settled on this – a medley of roasted veg (including the pettypan squash) on top of a bed of spicy cous cous.

Having never tried pettypan squash before I was pleasantly surprised. Roasting it have it a sweet edge, and it worked really well with the roasted carrots and peppers. It does go a little bit soft so you may want to keep an eye on it whilst it’s in the oven, but mixed with the other ingredients there is still plenty of texture.

I apologise but I did use a ready made cous-cous mix (I think the Ainsley Herriot ones are a good option) but it is a Monday night and it’s been a busy day at work!

This served me and the boy with minimal leftovers. The sweetcorn doesn’t technically go with the recipe but it needed eating.

Given the success of the pettypan I can’t wait to see what gets delivered next time 🙂

Roasted Pettypan, Carrots and Red Pepper with Spicy Cous-cous
one pettypan squash cut into chunks
one red pepper cut into chunks
6 carrots, peeled
2 garlic cloves
1tbsp olive oil
100g cous cous

– heat the oven to 180/200
– put squash, carrots and pepper in a roasting dish with the garlic and olive oil
– roast in over for approximately 45mins (or until the veg starts to go soft)
– meanwhile make your cous cous (follow instructions on pack)
– heap hot fluffy cous cous into bowls and top with the roasted veg
– serve and enjoy