A healthy breakfast considered...

Quick and easy breakfast solutions. I have searched for them, have you? Toast on the run, done. Cereal when you arrive at work. Fruit smoothy with some muesli thrown in. Pancakes on weekends. Bacon and eggs. Bagels, etc, etc.

Muffins though, are just an excuse to eat cake first thing. And sometimes I feel guilty about this. Surely I should maintain and promote healthy eating. Surely I should make wise, considered choices about what I eat. I should look after myself now for the longer term. Maybe these muffins count towards this... maybe.

Made with breakfast cereal, these muffins could be considered healthy. Bran and sultanas, super healthy. With fresh fruit also! I try to convince myself... I originally considered making these when I found a recipe posted by Joy the Baker for a similar creation. She made up the batter at the beginning of the week and then cooked fresh muffins each morning. Would it work with this recipe? Perhaps the fresh pear would render it undesirable. Oh well, simply make up a dozen, refrigerate and heat each morning in the microwave to enjoy with coffee.

Sultana Bran & Pear Muffins

Makes 12

Around 1 3/4 c sultana bran, or similar cereal

1 1/2 c flour

3 tsp baking powder

1/2 c packed brown sugar

1 tsp cinnamon powder

1/2 tsp all spice

1 pear, cored and diced finely

3/4 c milk

1 tsp white vinegar

75 g butter, melted

2 eggs, beaten

Pre-heat oven to 180* C. Line a muffin tray with papers.

Combine dry ingredients with the diced pear in a bowl.

In a separate bowl, combine the milk and vinegar. Leave to sit for around 5 minutes. This will sour the milk and make it thicken. For some reason, muffins often call for buttermilk or this soured milk. The theory is that the end product is light due to this process. Add the butter and eggs, stir to combine.

Mix the wet ingredients gently into the dry ingredients until just combine. Scoop into the muffin tray.

Cook in the oven for around 15 minutes, until golden, risen and cooked. Enjoy either warm for breakfast or as they are.

Adapted from the Coles brand Sultana Bran equivalent cereal box.

Who am I - flavours with a twist...

What are they?

They are versatile and are a perfectly legitimate excuse to eat cake for breakfast.

They freeze well.

They don't mind being warmed in the microwave.

They can be made with just about everything or anything in the cupboard.

They work well with coffee.

Muffins! So tasty! So easy to prepare. So readily transformed by whatever ingredients take your fancy. Like today. I had some sour cream in the fridge that needed to be used. There were also some stalks of rhubarb floating around. And surely there was some chocolate tucked away somewhere. Twenty minutes later I had made a delectable snack that would feed us both for the next few days. And what a combination. Bitter depth of dark chocolate, tang of the rhubarb. And the combination of colours won me over too - pink and brown, so irresistible. I must confess, I've eaten more than my fair share today...

Rhubarb and Chocolate Muffins

Makes 12

1 3/4 c plain flour

1 1/2 tsp baking powder

1 c sugar

1 stalk rhubarb, diced finely

3/4 c chocolate, in bits

30 g butter, softened

1 c sour cream

2 eggs

Pre-heat oven to 180* C. Line a muffin tray with paper cases.

Sift the flour and baking powder into a large bowl. Stir in the sugar and mix to combine. Stir in the rhubarb and chocolate.

In a separate bowl combine the butter, sour cream and eggs. Mix this mixture into the dry ingredients, stirring minimally to combine. Scoop generously into the muffin trays, close to full really.

Bake in the oven for around 15 minutes, checking and turning in the oven after 8 minutes. Remove from oven, leave to cool slightly in their tray for 5 minutes before turning onto a rack to cool.

Eat within 2 days, or else store muffins in the freezer for a rainy day.

Inspired by a recipe from the Trinity Church Cookbook.

Saturday morning muffins...

Up Side Down Muffins, originally uploaded by the_bashful_owl.

When I wake up on Saturdays, all I want to do is stay in bed, hug my fella and have breakfast magically appear on a tray for me. In reality, I wake up too early as my body has adjusted to working from 8 a.m., my fella is snoring away and no one had put the coffee on to boil. Drats!

But this Saturday was close to perfection. A late start after a late night so somewhat of a sleep in, video hits raging on telly, two pots of bialetti coffee brewing away and a few ripe bananas screaming out to be transformed. No pancakes this day though, as I was after a more labour-less approach to my morning. Rather, a minimal mix of a few bowls, a sprinkling of chocolate chips, twenty-five minutes later, and hot fresh muffins were there for the taking.

My somewhat slimmed down hips should have been protesting. Muffins for breakfast is really just eating cake. Particularly if they contain chocolate. But these have very little sugar, and lots of fruit in them. Or so I told myself...

Banana Chocolate Chip Muffins
Makes 7 giant ones.

2 c. self-raising flour
½ c. sugar
½ c. small chocolate chips
2 ripe bananas, or so
1 c. milk
1 egg, lightly beaten
20 g butter, softened
Spray oil, or similar for greasing your muffin pans

Pre-heat your oven to 180 ◦C. Grease a 6-hole Texan muffin tray with a spray of oil.

Sift the flour into a large bowl. Add sugar and chocolate chips. Stir to combine.

In a separate bowl, mash your peeled bananas. Pour in the milk, the beaten egg and some butter. Whisk it all together. It won’t be smooth, but try to get the butter broken up a bit.

Combine the wet ingredients into the dry ones. Give it a really light mix, just making sure you don’t have big streaks of flour throughout your mixture. Spoon mix into the muffin trays, until they are around ¾ full.

Bake in the oven for 25 minutes, until risen and golden. Cool in the tray for 5 minutes, before turning out onto a wire rack to cool. Unfortunately I find that this makes just a little too much to only make 6 muffins. You will need to rinse out the pan, re-grease and bake the final muffin. If you only use 1 banana it will make 6 muffins, but then they are less banana-full in flavour. Tough decisions...

Serve warm. With coffee. Hot butter spread over is optional, but a necessity if you are my fella. These don’t keep for too long, so make them if a crowd is coming over. Or keep them in some Tupperware and microwave for 15 seconds before eating a day later.

Adapted from the Table to Table, Trinity Church Cookbook.