This morning Abi and I were peckish from something a little different from our usual weetabix, so I had a flick through some recipe books (just to make sure I was along the right lines for quantities) and came up with these Breakfast Muffins.
Now, I don't want to disappoint anyone, so i'll make it clear now- these are *Proper Breakfast Muffins*, no moist, unctuous goo, no sugary-sweet treatiness, just a beautifully hefty crumb with the slight chewiness of oats and sweetly juicy bursts of dried fruit. Gorgeous warm from the oven for breakfast, possibly dripping with melted butter...maybe even some jam or lemon curd on the side, too...
Breakfast Muffins (makes 12)
2 cups Plain Flour
1/2 cup Oats
1 cup Sultanas or Raisins (or any dried fruit, I suppose, as long as you chop it to raisin size!)
3/4 cup Sugar
2 heaped tsps Baking Powder
1/2 tsp Bicarb of Soda
1 tsp Ground Mixed Spice
2 Clementines (juice of)
50ml Light Flavourless Oil (we use groundnut)
Make this up to 200ml total liquid with milk (whatever sort you like- we used soya)
Preheat your oven to 200ºC
Line a 12 hole muffin tin with paper cases.
Stir the dry ingredients together in a large bowl
Beat the 2 eggs in to the container with the other wet ingredients.
Add all the wet ingredients in to the bowl with the dry and combine. Try not to over mix as this can toughen the crumb, even leaving the occasional swirl of dry ingredients peeking through the mix is ok!
Divide the mix evenly between the 12 cases (they'll be about 3/4 full).
Bake in the middle of the oven for 17-20 mins.
If you don't have any clementines, use 100ml fruit juice.
To boost the citrus flavour (it's very subtle) add the zest of the clementines (or whatever other citrus fruit you may have used).
If you have time, you could soak the dried fruit in the fruit juice first to make them extra juicy- just strain the fruit into the jug before topping up the juice with the other wet ingredients, and stir the fruit in to the dry ingredients before combining the wet and dry together.