I was taught that breakfast is the most important meal of the day. But let’s be honest: how many times do we get bored with the same cereal day in day out? Countless are those times when I throw my hands in the air and simply give up! Too many times for my liking. Worse case scenario? One cup of coffee and that’s it. Not good enough. More often than not, whenever I can, I eat breakfast later in the day – I just cannot take it at 6 or 7 in the morning. So guilty as charged.
Even though I’m always up for a good English breakfast especially on holiday, I’m always looking for recipes which can be adapted or used as good options for everyday. People tell me that breakfast is the last thing on their minds at home, but when on holiday it’s the first thing they think about. Does this ring a bell? To me it certainly does.
If you look for breakfast recipes in this blog you won’t find many, but J’s pancake recipe is great for weekends, when we may have more time to potter about in the kitchen. However preparing pancakes everyday isn’t my cup of tea. So the following could be an option for you once in a while because you can prepare them a day or two before and keep them in a cool, dry place. If not they will go mouldy (it happened to me), but if you store them correctly they will keep for two to three days. These breakfast muffins are taken from Nigella Bites with minor variations. They are very easy to conjure up.
- 80g unsalted butter, softened and slightly cooled
- 250g self-raising flour
- 25g ground almonds
- 1 teaspoon baking powder
- 80g caster sugar
- zest and juice of 1 orange
- 100ml milk
- 1 egg
Line a muffin tray with paper and preheat the oven to 200ºC/395ºF/Gas Mark 6.
In a large bowl mix flour, ground almonds, baking powder, sugar and the zest of an orange.
In a smaller bowl or a jug whisk the orange juice, milk, egg and the cooled softened butter together.
Pour the liquids into the dry ingredients folding it gradually until you have a lumpy muffin mixture. Don’t worry; this is how it should be.
Divide the mixture into your muffin cases. Mine yielded 11. Bake for 20 minutes and when cool enough to handle place the muffins onto a wire rack. These are best eaten while they are still warm, but they are still good if you choose to leave some for the next day! I would comfortable eat them with unsalted butter, marmalade or jam, or perhaps even top them with some glaze or icing. I’m really getting hungry now.
So, who’s up for a spot of baking? I am. Enjoy!