Although these are called breakfast muffins I can vouch for the fact that they’re not only delicious in the mornings but also the afternoons and evenings.
And for elevenses.
And with afternoon tea.
And as a pre-bedtime snack.
In fact, they’re so tasty that everyone ate them before I got a chance to take a picture of them.
The big piggies.
Of course the children like having “cakes” for breakfast too. It’s my special treat to them because I’m a lovely mummy.
Here is the recipe for two dozen of the little lovelies.
Oaty Raisin and Cranberry Breakfast Muffins
10 oz (1¼ cups) plain flour
10oz(1¼ cups) Porridge oats
8oz (1 cup) sugar (soft dark brown will make a moister muffin, but normal sugar is just fine)
4oz (½ cup) dried cranberries
4oz (½ cup) raisins
2 tbsp baking powder
18oz (2¼ cups) buttermilk
6oz (¾ cups) melted butter
2 tsp vanilla extract
Preheat oven to 200ºC/400ºF/Gas Mark 6.
If not using paper cases grease muffin tins.
Sift flour and baking powder into a large bowl. Add sugar, oats, dried cranberries and raisins and mix well.
In a separate bowl beat the eggs, vanilla extract, melted butter and buttermilk.
(If you don’t have buttermilk you can make your own by adding 2 tablespoons of white vinegar per cup of milk. Works every time!).
Pour the liquid ingredients into the bowl of dry ingredients and combine gently. Do not over-mix! The secret to good muffins is to barely combine the ingredients together. Unlike my thighs, the motto here is “Lumps Are Good!”.
Spoon the mixture into the cases or prepared tins two thirds of the way up.
Bake for approximately 20 minutes until well risen, golden and firm to the touch.
Eat warm or cool on wire rack.