Breakfast Muffins: Fruit and Oats
The Cake Mistress
Photo: The Cake Mistress
The smell of warm cinnamon, apple and banana spills through the kitchen as they bake. Splitting a golden brown muffin in two straight from the oven reveals a fluffy moist crumb, while hints of apricot and earl grey reach your nose as the steam rises. A lick of butter, a glass of orange juice and your breakfast is complete.
- 300g Plain Flour
- 200g Caster Sugar
- 125ml Vegetable Oil
- 100ml Milk
- 1 Earl Grey Teabag
- 2 Large Eggs
- 1 teaspoon Baking Powder
- 20g Rolled Oats + more for the topping
- 1/2 teaspoon Cinnamon
- 1 apple, grated
- 1 banana, mashed
- 65g Dried Apricots, chopped
- 50g Dried Dates, chopped
Preheat oven to 180 degrees Celsius. Grease a 12-hole muffin tin with non-stick spray.
Heat the milk in the microwave for 1 minute. Tear open the teabag and pour the contents into the hot milk. Allow to infuse for at least 5 minutes. Don’t strain the tea leaves from the milk.
In a medium bowl, hand whisk the oil, sugar and eggs. Add the mashed banana, cinnamon and milk, mixing well.
In a large bowl, add the flour, baking powder, oats, apple, dried apricots and dried dates, stirring well. Make a well in the middle and pour in the wet ingredients. Fold in the wet and dry ingredients with a wooden spoon, until just combined. Do not overmix.
Completely fill each muffin hole with batter. Sprinkle a few more oats on top to decorate. Bake for 20-25 minutes, or until golden brown and a skewer inserted in the middle comes out clean.
Serve warm or cold. Keep at room temperature in an airtight container for up to 3 days.
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