Breakfast Muffins

This morning I didn't feel like toast or museli and we didn't have any yoghurt, so I decided to whip up a small batch of muffins for breakfast. I used my failsafe muffin recipe (found after the jump) as a base and added suitable breakfast ingredients. I had one blackening banana, a quarter of a cup of walnuts, half and half of wholewheat flour and plain flour, a few tablespoons of Fenland Honey (recently acquired at Ely Farmer's Market) and gave the tops a scattering of muesli. I halved the recipe and four jumbo muffins were enjoyed with a cappucino and fresh Copella Apple Juice. I'm full now.

Base Muffin Recipe

300 grams of flour
3 teaspoons of baking powder
1/2 teaspoon of salt
2 eggs
80 grams of castor sugar
220 millimetres of milk
100 grams of butter (melted)

Sift the flour, salt and baking powder. In a separate bowl lightly mix the eggs, sugar, milk, butter and if using bananas and honey, add them now - bananas mashed. Add the dry ingredients over the wet ingredients and fold with a big spoon quickly taking care not to overmix. It should still be lumpy otherwise the final result will be too heavy. Fold in any other mix-ins to be added (like walnuts). Spoon into a muffin pan and sprinkle with muesli (if using). Bake for 15-20 minutes in a 200 degree Celsius oven until well risen and brown.