These Very Berry Breakfast Muffins are nothing less than an experiment in how much summer fruit it is possible to cram into a muffin and still maintain structural integrity! (About 300g as it turns out.)
The summer fruits are cropping heavily with cherries, raspberries, strawberries all ready now and the blueberries soon to ripen (confession: some bought blueberries went in here too!)
I am the furthest thing away from a morning person it is possible to be so easy, quick to ‘grab and go’ breakfasts are a must for me. These are packed full of homegrown fruit and the oats add a nice breakfasty touch too! You can whip them up in about 30 minutes start to finish too, which is always nice!
50g dark muscoavdo sugar
1/2 tsp vanilla essence
40g butter, melted and cooled
150g self raising flour
1 tsp baking powder
pinch of salt
~300g mixed summer fruits (can use frozen if fresh not available!)
8tsp porridge oats
8tsp Demerara sugar
– Heat the oven to gas mark 6/200°C and prepare 8 holes of a muffin tin with paper cases.
– Beat together the sugar, milk, egg and vanilla essence then add the butter and beat again.
– Add the flour, baking powder and salt into the mixture.
– Fold in gently.
– Add the fruits and stir in to the mixture to evenly distribute.
– Divide the mixture evenly between the cases.
⁃ Sprinkle the top of each muffin with a teaspoon each of oats and Demerara sugar.
– Bake for 25 minutes. (Check after 20)
– Remove from the oven and leave to cool a little in the tin then place on a wire rack to cool completely or serve warm. These will be much less stable when warm but the berries taste amazing!