5ml | 1 tsp baking powder
1.25ml | ¼ tsp salt
50g | 2oz mature Cheddar cheese, grated
75ml | 3fl oz sunflower oil
1 medium egg
60ml | 4 tbsp maple syrup
150ml | 5fl oz skimmed milk
1 Heat the oven to 200°C/400°F/gas 6. Line a muffin tin with 8 paper cases.
2 Microwave the bacon uncovered on an ovenproof plate on high (850w) for 3 minutes until cooked and becoming crispy. (Or dry-fry in a non-stick frying pan.)
3 Sift the flour, baking powder and salt into a bowl. Stir in the bacon and cheese. Make a well in the centre.
4 Pour the oil, egg, half the maple syrup and the milk into a jug, mix together, then pour into the well, in the centre. Mix together briefly until just combined.
5 Spoon the mixture into the prepared muffin cases and bake for 15 minutes until risen, firm and a cocktail stick inserted into the centre comes out clean.
6 Serve warm, drizzled with the remaining maple syrup.
Cook’s tip: Cool and freeze for up to 1 month. Defrost one muffin at a time in the microwave on high (850W) for 40 seconds.
Muesli muffins
Wholesome and satisfying served just as they are.
MAKES 9 / READY IN 30 MINUTES
50g | 2oz self-raising white flour
75g | 3oz wholemeal flour
10ml | 2 tsp baking powder
100g | 3½oz fruit-and-nut muesli
50g | 2oz raisins
75g | 3oz light muscovado sugar
100ml | 4fl oz sunflower oil
1 medium egg
150ml | 5fl oz skimmed milk
Extra muesli, for dusting
1 Heat the oven to 200°C/400°F/gas 6. Line a muffin tin with 9 paper muffin cases.
2 Sift the white flour into a large bowl. Add the wholemeal flour, baking powder, muesli, raisins and sugar.
3 Mix together the oil, egg and milk in a jug, then pour into the dry ingredients in the bowl. Use a large metal spoon to fold everything together.
4 Spoon evenly into the paper muffin cases, sprinkle with the extra muesli and bake for 15 minutes until the muffins are well risen, firm and springy to the touch. Serve warm.
Smoked salmon and soured cream
For a very refined yet substantial breakfast, try these muffins served with scrambled eggs. Alternatively, bake them as mini-muffins and serve them with pre-dinner drinks or as part of a buffet.
MAKES 9, OR 24 MINI-MUFFINS / READY IN 30 MINUTES
225g | 8oz self-raising flour
5ml | 1 tsp baking powder
1.25ml | ¼ tsp salt
75g | 3oz smoked salmon trimmings, chopped
15ml | 1 tbsp freshly chopped chives, optional
25g | 1oz Parmesan cheese, grated
75ml | 3fl oz sunflower oil
1 medium egg, lightly beaten
15ml | 1 tbsp wholegrain mustard
150ml | 5fl oz skimmed milk
1 Heat the oven to 200°C/400°F/gas 6. Line a muffin tin with 9 paper muffin cases (or line mini-muffin tins with 24 mini-muffin paper cases).
2 Sift the flour, baking powder and salt into a bowl. Stir in the smoked salmon, chives and cheese. Make a well in the centre.
3 Pour the oil, egg, mustard and milk into the well. Mix together briefly until just combined.
4 Spoon the mixture into the prepared muffin cases and bake for 12 minutes until risen, firm and a cocktail stick inserted into the centre comes out clean. (Mini-muffins should be baked for 7 minutes.)
Marmalade orange muffins
Split and fill these with a dollop of marmalade, if you crave that extra degree of sweetness, to start your day.
MAKES 12 / READY IN 30 MINUTES
150g | 5oz self-raising white flour
150g | 5oz malted brown flour
15ml | 1 tbsp baking powder
75g | 3oz light muscovado sugar
100g | 3½ oz marmalade
100ml | 4fl oz sunflower oil
1 medium egg
Finely grated zest and juice of 1 orange
75ml | 3fl oz skimmed milk
1 Heat the oven to 200°C/400°F/gas 6. Line a 12-hole muffin tin with paper muffin cases.
2 Sift the white flour into a large bowl. Add the malted brown flour, baking powder and sugar.
3 Mix together the marmalade, oil, egg, orange zest, juice and milk and pour into the dry ingredients in the bowl. Use a large metal spoon to fold everything together.
4 Spoon equally into the paper muffin cases.
5 Bake for 15 minutes until the muffins are well risen, firm and springy to the touch. Serve warm.
Cook’s tip: To freeze the muffins, cool completely and pack in small plastic bags. To defrost, microwave one muffin at a time on high (850w) for 30 seconds.
Muscovado, bran and banana
‘Muscovado’ describes a type of brown sugar that’s unrefined as it comes directly from sugar cane grown in Mauritius, giving it a gorgeous caramelly flavour. Taste a few grains of muscovado sugar, then do the same with regular brown sugar – you’ll notice the difference in flavour. Brown sugars that are not labelled muscovado are fully refined white sugars that have had some molasses added – nowhere near as yummy. These muffins are high in fibre and are satisfyingly filling.
MAKES 12 / READY IN 35 MINUTES
200g | 7oz plain wholemeal flour
50g | 2oz bran
45ml | 3tbsp light muscovado sugar
30ml | 2 tsp baking powder