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bfast muffin

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.

For more scrumptious recipes visit The Cake Mistress and follow her on her quest to make the world a sweeter place.

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