As a child, I often wondered why mum never joined us for breakfast. Now I know. The hectic struggle every morning to get to work or school on time, when sleep is precious and time short. So much easier to skip breakfast or opt for a dose of caffeine and a bowl of processed cereal. After all, what difference does it make? Quite a lot, or not at all, depending on which research you read https://www.bbc.com/future/article/20181126-is-breakfast-good-for-your-health
I’m sure we can all agree that if you are going to eat breakfast, it shouldn’t be a bowl of Sugar Puffs, though I confess that as something of an insomniac all I usually feel up to is something sweet and sugary, a quick fix with as little effort as possible; however, I am interested in the benefits of constructive comfort eating. Muffins are a great choice because you can make them whenever, and have them in a tin ready for bleary eyed people to grab in the morning…or early afternoon if you have teenagers. They also make a quick lunch, partnered with a chunk of cheese and a piece of fruit.
The first recipe I ever posted on the earlier incarnation of this blog was during a, now largely defunct, campaign encouraging people to be more inventive at breakfast time. I am a big fan of Susan Reimer’s muffin recipes. Here I have souped up the oatmeal yogurt muffins, a family favourite.
Breakfast Muffins
Makes 8 large or 12 small muffins
- 6oz (170g) plain flour
- 1½ tsp baking powder
- ½ tsp salt
- 3oz (85g) rolled oats
- 8oz (240g) natural yogurt
- 1tsp bicarbonate of soda
- 1 egg
- 4oz (120g) of soft, light brown sugar
- 3fl oz (90ml) vegetable oil or melted butter
- 2fl oz milk (60ml)
- Marmalade 8-12 tsp
- Granola or muesli for sprinkling
Line a muffin tin with paper cases and pre heat the oven to 180°c/160 fan/gas mark 4. Mix the flour, baking powder and salt in a large bowl. Add the brown sugar, breaking up any lumps. Set aside.
In another bowl stir together the oats, yogurt and bicarbonate of soda. Beat in the egg, oil and milk. Add the wet ingredients to the dry ones. Stir with a fork until just combined. NEVER OVERWORK A MUFFIN BATTER! Resist the urge to beat it, it’s not a sponge cake!
Put a spoonful of mixture into the bottom of each muffin case, put a teaspoon of marmalade on top. Divide the rest of the mix between the cases, covering the marmalade. Sprinkle with granola, muesli or seeds and pop in the oven for around 20 mins, though it’s best to check after 15 mins if you are making small ones.
Cool on a wire rack. Best eaten fresh, but will keep just fine in an airtight container for three days.
These are, of course, American muffins. English muffins are a yeasted bread, something like a flattened bread roll. They are split, toasted on the cut side, and buttered. Yummy!
