Showing posts with label breakfast on the go. Show all posts
Showing posts with label breakfast on the go. Show all posts
These delicious muffins I am showing you today make for a fantastically tasty grab and go mid-week breakfast. Perfect for days when you are in a rush and don't have a lot of time to dawdle at the breakfast table.
I love muffins. Not quite a sweet as a cupcake, they almost make you feel like you are making a virtuous choice when you choose to have one.
Who doesn't love a muffin? Small individual quick breads built just for one!
These lovely muffins smell heavenly when they are baking and no wonder as they are chock full of lovely nutritious things.
Whole grain oats, grated fresh apple, chopped dried apricots, chopped toasted pecans . . .
Ripe banana, sultanas . . . sweet honey . . . oh, how I love honey . . .
They are a perfect combination of fruit, nuts and fibre to keep up your energy levels and help keep you going the whole morning through!
Because there are only two of us, I always cut the recipe in half, and when using my medium muffin tin, I get 9 medium muffins.
These are just perfectly sized for us. Using a larger tin will yield fewer muffins.
They are moist and delicious, filled with lots of lovely bits . . .
I love these muffin so much I will quite happily declare that they are my all-time favourite breakfast muffin. But they're not only good for breakfast, try them for your elevensies tea break, or in the afternoon with your coffee break.
They are great packed into the kid's lunch boxes, and also freeze well, when stored in an airtight container. They will keep well for about 3 months. Simply reheat for about 30 seconds in the microwave if frozen.
*Apricot & Honey Muffins*
Makes 12
Whisk together the flour, soda, baking powder, spice, apricots, pecans, raisins, and porridge oats in a large bowl. Mash the banana well with a fork and then beat together with the eggs, oil, vanilla, honey and milk. Stir in the brown sugar. Make a well in the dry ingredients. Pour in the wet and mix to combine, working from the centre. Spoon into the prepared muffin cases, filling htem 2/3 full. Sprinkle the tops with few more chopped toasted pecans for texture and crunch.
Bake in the preheated oven for 30 - 40 minutes until golden brown, well risen, and the tops spring back when lightly touched. Cool on a wire rack.
These are fabulous fresh but will keep for several days in an airtight container.
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Todd is a Bakewell Tart man. He loves, LOVES the flavour of Bakewell Tart(s)! It doesn't matter if it is a whole tart or small individual tarts. You can count him in if Bakewell Tart is on the menu.
A Bakewell tart is an English pastry consisting of a shortcrust pastry shell beneath a layers of jam, almond flavoured frangipane, and a topping of flaked almonds.Oftimes the flakes almonds are foregone and the tarts are topped with an almond glace icing and a glace cherry. Those are Todd's absolute favourites! You can also find it baked as a large tart as opposed to small individual tarts.
The definitive flavours are almond and raspberry . . . the rest (the icing and cherry) are just gilding an already beautifully flavoured lily.
These muffins are moist from the use of buttermilk in the batter and deliciously almondy, using both ground almonds and almond extract . . .
They are filled with sweet raspberry jam . . . just a dollop in the centre, prior to baking . . . kind of like my jam doughnut muffins are filled with jam. The jam really stays in the centre of these however, and I think it is the ground almonds in the batter which helps with this.
They crown beautifully and come out of the oven with lovely muffin tops! Ohh, I do so love a good muffin top . . . all crispy edged . . . my favourite part of any muffin!
The almond glaze tops the off beautifully . . . and of course that cherry is the perfect dressing! And so very bakewellie.
Perfect for Elevensies, tea time, breakfast on the go, brunch, picnic baskets, or just because . . .
Go on! Treat yourself! You won't regret it. I guarantee!
*Bakewell Tart Muffins*
Makes 6
You will love these muffins. If you only bake one thing this weekend, let it be these! Bon Appetit!
I got a request earlier this week for Orange Muffins and what could I do? I just had to bake some.
Not sure if they will please the person who asked for them. All I can tell you for sure is that WE love these!
I do have anothe orange muffin recipe which we also like which uses a whole orange ground up, but this recipe here today is a bit simpler, but still very orangy.
With plenty of fresh orange juice and finely grated orange zest in the batter . . .
You can add dried fruit, or nuts, or even poppy seeds if you wish.
I had some dried currants I wanted to use up and so today I used them. Mmmm . . . perfect.
They also have a lovely but optional orange icing glaze that you dip the tops of the muffins into while still warm.
They also have a lovely but optional orange icing glaze that you dip the tops of the muffins into while still warm.
That has orange juice and zest in it also.
Buttery, moist and stogged full of orange from the outside in. These are winners all round!
280g plain flour (2 cups)
1 1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp salt
1 large free range egg, beaten
100g sugar (1/2 cup)
2 tsp finely grated orange zest
150ml fresh orange juice (5 fluid ounces)
60ml water (2 fluid ounces)
85g raisins, sultanas, chopped dates or prunes, dried currants (1/2 cup) optional
Note - You can also replace the fruit with 1 to 2 TBS of poppy seeds.
If you are looking for a lovely orange muffin, look no further. These fit the bill all round! They make a great weekend breakfast treat, or for your elevensies! Bon Appetit!
*Orange Muffins*
Makes 11 medium muffins
Fresh orange flavours, filled with optional fruit and glazed with an optional glaze. These are winners!
90ml vegetable oil (3 fluid ounces)
60g plain yogurt (1/4 cup)
Optional glaze:
60g icing sugar (scant half cup)
2 tsp orange juice
1/4 tsp finely grated orange zest
Preheat the oven to 190*C/3758f/ gas mark 5. Butter a non-stick muffin tin really well, or line with muffin papers. Set aside.
Whisk
the flour, baking powder, soda and salt together in a bowl. If you are
using any dried fruit, stir it in now. Beat together the egg, sugar,
orange zest, orange juice, water, oil and yogurt. Add all at once to the
dry ingredients. Stir lightly just to combine. No dry flour should be
visible. Spoon into the prepared muffin tins.
Bake for 20 minutes until well risen and the tops spring back when lightly touched.
Whisk
together all of the glaze ingredients. Tip the tops of the warm muffins
into the glaze and place onto a rack to set the glaze. Delicious warm
or cold!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
When I first moved over here to the UK, I knew I wouldn't be able to bring any of my cookbooks with me at that time. (IS it possible that it was almost 17 years now!
My time does fly when you are having fun!) Instead I took a small notebook and wrote down all of my favourite recipes and tried and tries that I didn't want to leave behind. It was a lot easier to carry a notebook with me than a bookcase. 😏
Golden Harvest Muffins was one of the recipes I had written down in that book. Adapted from a recipe which had been published in a Taste of Home Magazine, it has long been one of our favourite muffin recipes!
That says a lot as I have been baking muffins for quite a few years now. I do sos love muffins.
No surprise there! It is stogged full of lovely things. Not on but two flours.
There is a healthy combination of white and whole wheat flours, means that they contain an extra bit of healthy fibre.
Grated carrot and apple help towards your five a day . . . (don't burst my bubble, lol)You can't beat getting in a bit of extra fruit and vegetables really.
And what a way to get some of them in!
With grated coconut, and chopped toasted walnuts for a bit of crunchy, moreish nuttiness. I like to toast my nuts first. I always do that when baking.
Toasted nuts just taste nuttier. It is a simple thing to do. Just pop your nuts onto a baking sheet and toast them in a hot oven (190*C/375*F) for about 8 to 10 minutes. They will smell nice and nutty when they are done.
These are studded with sticky raisins. These lovely muffins are little powerhouses of flavour and texture!
Filled with scrumptiously tasty goodness!
They are moist and filled with delicious! The recipe does make a lot (36) but no worries, these are perfect for sharing.
Of course they freeze very well. Just pop them into an airtight container and pop it into the freezer.
These are perfect for keeping in the deep freeze. Wrap them up individually and then pop them into a hard container. Then you can take one out as and when you want it.
These are the perfect portable for your tea or coffee break. They make a nice addition for your lunch also, just add some carrot and celery sticks and Bob's your Uncle!
*Golden Harvest Muffins*
Makes 24 large muffins
350ml vegetable oil (1 1/2 cups)
120ml milk (1/2 cup)
4 tsp vanilla
3 large free range eggs, beaten
Preheat the oven to 180*C/350*F/ gas mark 4. Butter 2 large
muffin tins really well, or line with paper liners, buttering the top of
the tin. Set aside.
Bake in the preheated oven for 20 to 25 minutes until well risen and a toothpick inserted in the centre of one comes out clean. Store in an airtight container.
Hearty, simple to make and most delicious! What more could a person want?
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
Children have early morning sports and club activities to dash off to, early morning buses to catch . . . mom and dad are trying to get everything sorted, showered and fed before they have to dash off to work . . . and the list goes on and on. It soon becomes far much easier to pick up a donut at the coffee shop on the way in, or feed the hungry babes with a pop tart or other equally as chemical and additive filled portable "breakfast" goodie. Not good . . . they might taste good . . . but they are just not good for you.
Wholesome and hearty muffins, baked with natural ingredients are a delicious and healthier alternative to a fast food breakfast sandwich or other "quick" choice. Taste tempting muffins such as these fabulous ones shown here today . . .
Muffins made with whole grains . . . fruit, not a lot of fat, not a lot of sweetening . . . filling and tasty nonetheless . . . and reasonably sized, not gargantuan. A muffin is supposed to be a muffin . . . not a cake baked in a muffin tin.
Breakfast on the go. Portable goodness. Very easy to bake ahead and freeze, and then just take out as and when you are wanting something quick, and wholesome . . . and filling. This will put some lead in your pencil and help to get you and your family through the morning without finding yourself hungry again half an hour down the road, and so starving by elevensies that you grab something very bad for you like a candy bar or a bag of crisps . . .
The low fat buttermilk makes them moist . . . sweetened naturally with some maple syrup and muscovado sugar . . . whole bran cereal and unbleached plain flour . . . naturally sweet sultanas, high in fibre and low in fat. These are my breakfast winners! (Sans the butter, of course!! What can I say . . . I felt like indulging myself this morning . . . I can sometimes be quite naughty.)
*Everyday Maple, Bran and Sultana Muffins*
Makes 12 medium muffins
Printable Recipe
I like my Bran Muffins chock full of raisins, but feel free to subsitute other dried fruits such as blueberries, cranberries or chopped apricots or dates.
Moist and delicious muffins! Not too sweet. I bake these and then store them in the freezer. Then I take them out, one or two at a time and just reheat them for a few seconds in the microwave.
375ml of low fat buttermilk (1 1/2 cups)
2 large free range eggs
4 TBS unsalted butter, melted
60ml of sunflower oil (1/4 cup)
60ml of pure maple syrup (1/4 cup)
50g of all bran cereal (about 1 1/2 cups)
225g of raisins (1 1/2 cups)
100g of plain flour (1 cup)
30g of wheat or oat bran (1/2 cup)
50g of soft light brown muscovado sugar (1/4 cup packed)
1 tsp baking powder
1 tsp bicarbonate of soda
1/4 tsp fine sea salt
50g of toasted chopped walnuts, or pecans (1/2 cup) (optional)
Preheat the oven to 200*C/400*F/ gas mark 6. Butter a standard sized 12 cup metal muffin tin(2 1/2 inch diameter cups) really well, including the top of the pan. Set aside.
Combine the buttermilk, butter, eggs, oil, maple syrup, bran cereal and raisins in a large bowl. Set aside for 5 to 10 minutes to soften the bran and plump the raisins.
Bon Appetit!
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