breakfast muffins

[mckenzie]

does anyone have anice reciepe please for a muffin that would be suitable to eat instad of cereal at breakfast time?

DS is not a fan of cereal at all but I'd rather he didn't have toast or croissants every day.

We're about to make some raisin and bran muffins but I'm sure I've seen a recipe somewhere for breakfast muffins but, of course, I now cant find it.

TIA

Most muffins would be suitable for breakfast. this book is fantastic

I'll post a recipe if you tell me what you fancy:
apricot and almond
banana
cheese
chocolate
summer fruit
lemon
gingerbread
.. just about anything you can think of?
I posted an apple one for Hermykne on here on Tuesday

Having said that ds1 has toast or sandwiches every day for breakfast, and ds2 has cereal for breakfast and for again tea!

I don't have a problem with either approach!

thanks roisin. the apricot and almond would be good as it just so hap[penes I have both of those things in my cupboard right now.
thanks very much.

ps. the toast thing is because of time as much as anything else. We never seem to have enought ime in the morning befroe school and a muffin straight out of the cupbaord would be much easier than buttering toast etc

NB I fancied a change of name

Dry
10 oz plain flour
3 tsp baking powder
1/2 tsp salt
3-4 oz soft brown sugar (to taste)
2 oz toasted almond flakes, crumbled
Wet
1 egg
10 fl oz milk
1 tsp vanilla essence
3 fl oz vegetable oil or 3 oz butter, melted
6 oz dried apricots, chopped.

1. Prepare muffin tins. Oven to 190-200 deg C. gas mark 5-6
2. Mix together all dry ingredients in bowl.
3. Beat together wet ingredients with fork, stir in apricots.
4. Pour wet into dry, stir quickly until combined (c.30 seconds only). Batter will be lumpy, but no dry flour should be visible.
5. Spoon into muffin cups. Makes 12 standard-size muffins. Bake c. 20-25 mins until tops are lightly browned and spring back when pressed gently.

Freezing
These homemade muffins do not keep well for very long at all. (In our house they disappear very quickly anyway - but that's another story!) This is what Susan Reimer says on storing, freezing, and thawing:

Muffins are at their best when freshly baked and still warm. Ideally any not eaten on the day of baking should be frozen as soon as possible to maintain freshness. Muffins freeze very well. Simply cool them to room temperature and freeze in airtight bags or containers. If freezing is not possible, store muffins in an airtight container and eat within two days.

A frozen muffin, wrapped in a lunch box first thing in the morning, will be thawed for mid-morning snack or lunchtime. For instant thawing, microwave unwrapped at medium for 30-40 seconds.

thanks very much tehanu/Roisin

oh woww.... is there any recipes for plain muffins (in other countires what they call 'english muffins' and eat for brekkie with bacon)
or a nice choc one... or blueberry...

omg sorry

'are' there any.... my grammar gets worse by the day.