I have invented the ‘Breakfast Buffin’ – it’s half way between a biscuit (think flapjack) and a muffin. Well everyone else is doing it these days – the cronut, the doissant, the ramen burger…
The reason for this creation is that porridge is the breakfast I know I should eat – all those oats to lower your blood pressure and mean you’ll live to 100. But I just don’t get the whole porridge thing. I’ll eat it when someone makes it for me, but it’s not something I’m going to do in a rush in a morning before work. So here’s my alternative – no sugar, fruity, easy and better than those Belvita breakfast biscuity things. This is also a great thrifty way of using up those E17 ‘pound-a-bowl’ bananas lingering in the fruit bowl. The more ripe the better.
150g porridge oats
2 bananas (mashed)
30g dried fruit (raisins, sultanas, chopped prunes, figs, apricots… you get the idea)
a handful of seeds (I used pumpkin seeds)
1 teaspoon of cinnamon
a splash of milk (if required)
In a bowl mix all the dry ingredients. Add the bananas and stir. Add a splash of milk if it’s needed to bring it all together into a sticky dough ball.
Drop into greased muffin tins, making 6 to 8 Breakfast Buffins. They’re not going to rise.
Bake at 180 C for 20 mins. Enjoy hot or cold.
They are so simple. They only take 2 minutes to prepare, then you can stick them in the oven while you have a shower. However they are moreish – the other foodie had scoffed 2 and walked off with a third within a matter of minutes. Apparently they go well with a coffee on the go!