Breakfast in a bun

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Category: Health, Recipes

Lots of ingredients that are energy giving to set you and yours up for a busy, healthy day. Please don’t be put off by the amount of ingredients – this is one of my most popular recipes. These will keep in an airtight container for 5 days

Makes 12

300g plain wholemeal flour
50g rolled porridge oats, plus extra for decoration
3 heaped tsp baking powder
½ tsp mixed spice
½ tsp ground cinnamon
100g raisins
50g soft brown sugar
100ml Pale Olive oil
150ml low fat buttermilk
150ml skimmed milk
1 medium egg, beaten
2 medium rip bananas, peeled and mashed
2 tablespoons lemon juice
zest of 1 lemon
2 small apples, washed, cored and grated
1 medium carrot, peeled and grated
Sunflower and pumpkin seeds to decorate

Preheat the oven to 190°C

Line oil 12 whole muffin pan with 12 large muffin cases
Combine all the flour, baking powder, porridge oats and spices in a large bowl and set aside.

In another bowl, mix together the low fat buttermilk, milk, light olive oil and eggs. Mix well.

Pour the wet ingredients into the dry ingredients and stir until just combined.

Add the lemon juice and zest, apples, carrot, raisins, and mashed

bananas. Mix together but don’t over-mix.

Spoon into the prepared muffin cases

Sprinkle with the extra oats, sunflower and pumpkin seeds, and bake for 20

minutes or till a skewer inserted into the middle comes out clean.

Leave in the tin for 5 minutes, then turn out and cool on a rack. Eat

while still warm.

Here’s a lovely tip: You can prepare the dry and wet ingredients the night before.

Combine the two in the morning, pop in the oven and you’ll have a fresh-baked breakfast.