Breakfast Muffins: Fruit and Oats

August 27, 2010

Breakfast Muffins

Trust me to win something from a fitness website. When a 1.5kg bag of Carman’s Premium Traditional Oats landed on my doorstep, I envisioned baking kilos of naughty sugariffic crumble with it. Tee hee hee.

Contrary to my plans however, I slowly found oats creeping into my diet. In a totally adult responsible way too! Now I love starting the day with a big bowl of oats, soy milk, apple, banana and a dash of cinnamon. Gees, who knew The Cake Mistress had a healthy side? (Hope you’re reading this, Mum).

But surely, it’s possible to bake everything I love about breakfast into one big tasty muffin. And by jove, this morning I did it! This muffin features:

  • Rolled oats
  • Apple
  • Banana
  • Dried Apricots
  • Dried Dates
  • Cinnamon, and
  • Earl Grey Tea infused Milk

The smell of warm cinnamon, apple and banana spills through the kitchen as they bake. Splitting a golden brown muffin in two straight from the oven reveals a fluffy moist crumb, while hints of apricot and earl grey reach your nose as the steam rises. A lick of butter, a glass of orange juice and your breakfast is complete.

Of course, feel free to substitute you favourite fruits for a different flavour combination. I know these babies are gonna see some mango pulp action once summer hits :)

Fruit & Oat Breakfast Muffins

Recipe by The Cake Mistress
Makes 12

300g Plain Flour
200g Caster Sugar
125ml Vegetable Oil
100ml Milk
1 Earl Grey Teabag
2 Large Eggs
1 teaspoon Baking Powder
20g Rolled Oats + more for the topping
1/2 teaspoon Cinnamon
1 apple, grated
1 banana, mashed
65g Dried Apricots, chopped
50g Dried Dates, chopped

Directions:

Preheat oven to 180 degrees Celsius. Grease a 12-hole muffin tin with non-stick spray.

Heat the milk in the microwave for 1 minute. Tear open the teabag and pour the contents into the hot milk. Allow to infuse for at least 5 minutes. Don’t strain the tea leaves from the milk.

In a medium bowl, hand whisk the oil, sugar and eggs. Add the mashed banana, cinnamon and milk, mixing well.
In a large bowl, add the flour, baking powder, oats, apple, dried apricots and dried dates, stirring well. Make a well in the middle and pour in the wet ingredients. Fold in the wet and dry ingredients with a wooden spoon, until just combined. Do not overmix.

Completely fill each muffin hole with batter. Sprinkle a few more oats on top to decorate. Bake for 20-25 minutes, or until golden brown and a skewer inserted in the middle comes out clean.

Serve warm or cold. Keep at room temperature in an airtight container for up to 3 days.

(This fruit and oat breakfast muffin recipe is inspired by, but largely deviates from a Donna Hay recipe spotted on Panda & Cakes.)

  • http://www.notquitenigella.com Lorraine @ Not Quite Nigella

    I love oats too-and bonus that they are so good for you too! Delicious looking muffins! :D

  • http://www.notquitenigella.com Lorraine @ Not Quite Nigella

    I love oats too-and bonus that they are so good for you too! Delicious looking muffins! :D

  • http://www.myrestaurantsmelbourne.com My Restaurants Melbourne

    breakfast muffins are great, especially straight out of the oven. the earl grey tea would add a different flavour, I’ll remember that next time I’m making breakfast muffins. thanks

  • http://www.myrestaurantsmelbourne.com My Restaurants Melbourne

    breakfast muffins are great, especially straight out of the oven. the earl grey tea would add a different flavour, I’ll remember that next time I’m making breakfast muffins. thanks

  • http://vondelicious.blogspot.com Von

    Thanks for visiting my blog!! =D
    I don’t use oats much in my baking…..ehehe, I’m not very healthy =] But these muffins look delicious! I love everything that’s in them- the apricots, apples, cinnamon and banana! But….I’d probably never be able to wake up early enough to make these for breakfast =] haha…

  • http://vondelicious.blogspot.com Von

    Thanks for visiting my blog!! =D
    I don’t use oats much in my baking…..ehehe, I’m not very healthy =] But these muffins look delicious! I love everything that’s in them- the apricots, apples, cinnamon and banana! But….I’d probably never be able to wake up early enough to make these for breakfast =] haha…

  • http://www.scandifoodie.blogspot.com Maria @ Scandifoodie

    Looks lovely, I’d love to try earl grey tea in cakes!

  • http://www.scandifoodie.blogspot.com Maria @ Scandifoodie

    Looks lovely, I’d love to try earl grey tea in cakes!

  • http://bubbleandsweet.blogspot.com/ Linda V @ Bubble and Sweet

    I’m cooking some oats up on the stove right now, I love them. I actually imagined smelling your earl tea infused milk while I was reading the description they sound very scrummy.

  • http://bubbleandsweet.blogspot.com/ Linda V @ Bubble and Sweet

    I’m cooking some oats up on the stove right now, I love them. I actually imagined smelling your earl tea infused milk while I was reading the description they sound very scrummy.

  • Chanel11

    OMG dude these are the best sounding brekky muffins ever! I have bookmarked this to try next week :)

  • Heidi – Apples Under My Bed

    Tea in breakfast muffins – love it!
    Heidi xo

  • http://www.erikorganic.com/dining-room/dining-room-table.shtml dining tables

    Muffins for breakfast are great paired with some nice coffee! Really nice!

  • Clare

    These are sooo delicious! So moist and fruity.. yummo :) I used wholemeal flour instead of white, replaced the apricots with sultanas, and used chai tea instead of Earl Grey. I made a batch a couple of weeks ago and froze them individually so I could just pull one out as a snack – perfect !

  • Ali

    Great idea, great combo of flavours! They seem a bit heavy, though. Why not use SR flour and guarantee a lighter result?

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