Brisk Breakfast Muffins - Cabinet of Cookery

Brisk Breakfast Muffins – some with a dollop of jam, others with fresh berries.

My husband often fires up the barbecue on a Sunday morning and sets to work cooking up a breakfast feast. Hand whisked vanilla buttermilk pancakes are a regular on the menu which also includes golden organic eggs sunny side up, crispy bacon, sourdough and spelt toast with fruit salad, hot chocolate for the kids and a perfectly brewed cup of tea for me. It’s a most satisfying way to start a Sunday.

Despite being a fan of his fluffy pancakes, we had several punnets of plump strawberries and blueberries in the fridge along with mounds of bananas so I decided to break our Sunday morning tradition ever so slightly and mixed up a batch of Brisk Breakfast Muffins, in place of the pancakes. Rosy red strawberries are especially juicy at the moment and it seems a shame not to incorporate them into something more than fruit salad. Within 12 minutes I had the mixture ready to pop into the oven and by the time the kids were dressed and downstairs, the fragrant, substantial batch of baked goods were on the table alongside the spread of other breakfast dishes, waiting for eager appetites to enjoy.

Brisk Breakfast Muffins makes 14 abundantly sized muffins

Ingredients

3 eggs

100 ml light olive oil

1 tub fruit yoghurt – use whatever is in the fridge. I used a 170 ml tub of strawberry yoghurt

1/4 teaspoon ground cinnamon – to get that morning circulation moving and for extra flavour

2 ripe mashed bananas

2/3 cup caster sugar

2 cups self raising flour

fresh strawberries, blueberries or other favourite fruit

jam of your choice – I used strawberry

Preheat the oven to 190 degrees fan forced.

Line your muffin tin with muffin papers.

Using a hand whisk, combine the eggs, oil and yoghurt until smooth.

Add the mashed banana, cinnamon, sugar and flour and stir until just combined. Do not over mix, otherwise your muffins will be horribly stodgy instead of having a heavenly light, pull-apart texture.

Scrape heaped tablespoonfuls into the muffin cases and top with chopped berries and a teaspoon of jam.

Bake for about 20 minutes or until golden and cooked through.

Best served warm and split in half, with a spread of unsalted butter.

1 Comment

Sarah says:

August 29, 2013 at 11:06 am(Edit)

Wonderful recipe. I am now making a batch of them for the 3rd week in a row as they are such a hit in my family. I've been adding a generous amount of frozen mixed berries to the batter before spooning into muffin cases and they're fabulous. I also substituted a ripe grated pear (without adding much of the pear juice) for 1 of the bananas and it worked beautifully as well.

Sarah says:

August 29, 2013 at 11:06 am(Edit)

Wonderful recipe. I am now making a batch of them for the 3rd week in a row as they are such a hit in my family. I've been adding a generous amount of frozen mixed berries to the batter before spooning into muffin cases and they're fabulous. I also substituted a ripe grated pear (without adding much of the pear juice) for 1 of the bananas and it worked beautifully as well.