Mix it up breakfast muffins

Muffins are undoubtedly one of the easiest things to make with children; a long attention span is not necessary and they’re happy to be haphazardly mixed. In fact they’re all the better for it as no one wants an overworked muffin. These freeze well so you really don’t need to gobble all 12 of them immediately, just freeze on the day of baking and leave out to defrost before you go to bed. And for adults, I’d fully advise adding a sprinkling of fiery crushed chillies.

INGREDIENTS

2 large eggs, at room temperature

80g vegetable oil

190ml whole or semi-skimmed milk

40g greek yoghurt

100g wholemeal self-raising flour

175g white self-raising flour

10g baking powder

1 teaspoon cayenne pepper

80g pitted black olives, halved

200g feta cheese, cut into 1 cm cubes

4 spring onions, finely chopped

20g oats

METHOD

Preheat the oven to 190°C and line a 12-hole muffin tin with cases. Use a wooden spoon to mix together the eggs, oil, milk and yoghurt. In a separate bowl mix the flours, baking powder, cayenne pepper, olives, cheese and spring onion until all the ingredients are well covered in flour, then pour the wet mixture over the top and stir until just combined, but no more.

Fill the cases equally, until almost full; sprinkle a few oats over the top of each muffin and bake for 25–30 minutes until well risen and lightly brown. Remove from the tin and leave to cool on a wire rack and eat for breakfast, warm or cold.

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