With 2016 well underway, The Student Oven is going on a bit of a health kick and there’s no better way to start it than with these scrumptious breakfast muffins, which are full of fibre and nutrients. Flavoursome and satisfying, they make a perfect breakfast or a healthy yet indulgent snack at any time of the day! Experiment with your own favourite fillings and flavours: the dried fruit and nuts suggested are only a starting point.
Makes 12 large muffins or 24 fairy cakes
Ingredients
· 125g plain flour and 75g wholemeal flour or 200g plain flour
· 200g rolled oats
· 75g brown sugar
· 3tsp baking powder
· 1tsp cinnamon
· 2 medium-sized bananas, mashed roughly
· 2 large eggs, yolk separated from whites
· 2tbsp sunflower oil
· 250ml semi-skimmed milk
· 50g currants/raisins/sultanas
· 3tbsp crunchy peanut butter
· 50g nuts (walnuts worked well)
Method
- Preheat the oven to 200C/fan 180C/gas mark 6.
- In a large mixing bowl, combine the flour, oats, sugar, baking powder and cinnamon.
- Make a well in the middle of the combined dry ingredients and add the mashed banana, egg yolks, milk, oil and peanut butter. Mix gently but thoroughly with a wooden spoon, taking care not to overmix.
- In a separate, clean bowl, whisk the egg whites until soft peaks have formed.
- Then, carefully fold the egg whites into the other mixing bowl with the rest of the ingredients.
- Add the currants and nuts and mix in.
- Carefully scoop spoonfuls of the mixture into the muffin tin. Either use paper or silicone cases, or lightly grease each mould with butter to avoid sticking.
- Put the muffins into the oven to bake for 25 minutes, or until golden brown. To check whether they are done, insert a clean, metal skewer into the centre of one of the muffins; if the skewer comes out clean, they are cooked.
- Leave to cool for 10 minutes in the tin and then remove the muffins from the tin. You may need to slip a soft-bladed knife around the muffin to ease them out, but they should easily pop out.
10. Enjoy!