Muffins have got a bit of a bad press as a breakfast food, due to the jumbo size and huge amounts of sugar found in a lot of bought ones. These ones, based on a recipe by Lesley Waters, aren’t too sweet and are perfect for breakfast on the go. I’ve changed this recipe to use Greek yogurt and porridge oats, rather than Lesley’s All Bran version.
Makes 12 English-size muffins. You could make US-size ones, but they will need to cook for longer
250ml semi skimmed milk
2 tbsp olive oil
3 tbsp Greek plain yogurt
50g rolled porridge oats
225g plain flour
1 tbsp baking powder
40g light muscovado sugar
125g chopped dried apricots
50g sultanas or raisins
Maple syrup to glaze
Preheat your oven to 190 degrees C, 170 degrees C if using a fan oven. Line a muffin tin with paper or silicon muffin cases.
Mix together the eggs, milk, olive oil, yogurt and oats in a measuring jug and set aside.
Combine the flour and baking powder in a mixing bowl, and then stir in the sugar and dried fruits. Gradually add the egg mixture, stirring as you go, until the mixture is smooth.
Divide the mixture between the muffin cases and bake for 20-25 minutes, until a skewer placed inside comes out clean. Remove from the oven.
Cool for a few minutes in the pan, then transfer to a wire rack and brush with maple syrup. Serve warm – two make a good adult-sized breakfast!