breakfast week- breakfast muffins

It’s Friday. It’s Breakfast Week.  We’re not muffin around today, that’s for sure.

Sally and Lucy took to the kitchen and have whipped up some seriously scrumptious breakfast dishes. We’d love to know if you make any of the recipes yourself, so let us know if you do, you can discover this and more on Fed Up & Drunk.

Sally: Fruits of the Forest Breakfast Muffins

For breakfast on the go, a lovely squishy muffin can’t be beaten. Bake a batch and freeze half, keeping them nice a fresh for the following week. This recipe is adapted from one by American blogger Mom on Time Out, substituting the blueberries for frozen fruits of the forest and leaving out the glaze to make them more breakfasty. Easy to make, they can be thrown together in no time at all.

Makes 12 muffins

Ingredients

  • 110g cream cheese, room temperature
  •  100g soft salted butter
  • 1 tbsp lemon juice
  • 1 tsp vanilla essence
  • 2 eggs, room temperature
  • ½ cup semi-skimmed milk
  • 2 cups plain flour
  • ⅔ cup granulated sugar
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • 1 pint frozen fruits of the forest

Method

Preheat the oven to 180°C and line your muffin tin with cupcake liners. Then, beat the cream cheese and butter together until smooth – this might take a few minutes but be patient. Add the lemon juice and vanilla essence and continue beating until combined. Gradually add the milk and eggs and beat together until well blended.

Combine the flour, sugar, baking powder and baking soda in a small bowl, and then gradually add it to cream cheese mixture until combined.

Fold in the frozen fruits of the forest. The batter may turn a little pink, but don’t worry, they’ll still bake to a lovely golden brown.

Spoon the batter equally into the 12 cupcake liners, filling each one to the brim. Pop them in the oven for 30 minutes or until just starting to turn golden brown. Let them cool before eating, so that the batter sets nicely around the larger berries avoiding sogginess.

 

Lucy: Fat- and sugar-free breakfast bars

breakfast week- lucy

These satisfyingly filling oat bars are really handy for a sneaky al desko breakfast after a morning exercise session, and they’re super healthy, so they don’t undo all that good work at the gym. What’s even better, they’re also dead easy to make and can be rustled up in a matter of minutes the night before.

The recipe – as well as making a quick and healthy breakfast – is a great way of using up unloved, sad-looking bananas. It’s based on 4-Ingredient Banana Oat Bars, but I’ve converted the quantities to British measurements and adapted the recipe slightly to give a consistency that’s less like granola and more like flapjack.

Preparation time: 5 minutes

Cooking time: 30 minutes

Ingredients

  • 4 large, very ripe bananas
  • 2 tsp vanilla essence
  • 240 g porridge oats
  • ½ tsp salt
  • 120 g chopped dried dates
  • 120 g chopped mixed nuts
  • 100 ml date syrup

Method

Heat the oven to 180°C.

Grease and line a baking tray of approximately 28 cm x 19 cm.

Mash the bananas in a mixing bowl until they are completely smooth.

Stir in the vanilla essence then the oats.

Finally add the salt, dates and nuts.

Press the mixture into the lined baking tray and bake for around 30 minutes or until the edges start to go crisp.

Allow to cool for about ten minutes then cut into slices before the mixture sets.

They keep for about five days in an airtight container and also freeze really well.

Sally Webb

Sally Webb

Sally'’s favourite things include Sunday roasts after long country walks, BBC adaptations of Jane Austen novels, all things pasta and her dog Tiggy. Sally is currently sporting a rather large ‘preggalump’ and has not just eaten all the pies.

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