Thursday, 2 March 2017

Breakfast muffins with banana, oats and apricots...

I love baking and I especially love quick recipes which require little more effort than throwing together some ingredients to make a delicious treat which is ready in no time. That is how I spent my Sunday evening recently; I was kindly sent some food goodies by Fuel PR, including Tarantella Italian organic tomato passata, plum tomatoes and organic Tumeric and Apricots from the brand Crazy Jacks.



I will use the Tarantella products to make chilli or pasta sauce, as the sweet and tangy Italian tomatoes will make a perfect addition to these dishes. I decided that I was in the mood to bake something sweet but wholesome on this occasion, the kind of muffin which is ideal for breakfast or equally as a snack at other times of the day.


I adapted one of my favourite banana loaf recipes in to a breakfast muffin recipe, by adding chopped apricots and porridge oats.



The result was a tray of muffins which were so tasty; not overly sweet with a delicate banana flavour and satisfyingly chewy pieces of apricot. Of course, I just had to add a more indulgent spin to these with salted caramel and chocolate buttercream icing, made by adding a spoonful of salted caramel chocolate spread to buttercream icing.



These make the ideal breakfast muffins because they are very filling and the oats and fruit make them a great morning energy boost.
This recipe is a good way of using up overly ripe bananas too; the riper they are the better because they make the muffins rich and moist.

Ingredients
140g butter or margarine
140g caster sugar
2 large free range eggs, beaten
140g self-raising flour
1 teaspoon of baking powder
2 ripe bananas, mashed
2 tablespoons of porridge oats
A handful of ready to eat soft apricots, chopped

Method
Mix the above ingredients together in a mixing bowl until they form a smooth mixture. Pour in to silicone muffin trays. Bake at 180C/gas 4 for about 25 minutes, until the muffins look risen and golden and they spring back when gently pressed.
For the icing, cream together 50g butter with 100g icing sugar and a splash of milk, as well as a spoonful of good quality chocolate spread to make a rich buttercream icing. Once the muffins are cool, spread the icing over each one with a palette knife and decorate with walnuts or banana chips. These muffins taste as good as they look and they are equally perfect for a quick breakfast or a satisfying snack along with a cup of coffee.



What do you all think, do you like the sound of these breakfast muffins and have you ever baked anything similar? As always I cannot wait to hear your thoughts and thank you so much for reading this post.

Until next time,

Camille 

xo 

6 comments:

  1. they seems so delicious..
    thanks for sharing
    kisses

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  2. Looks amazingly delicious....Kisses, Neha

    http://www.theinstylejournal.com/

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  3. Wow, these look so yummy! I wouldn't have thought to pair banana and apricots so this is a new twist that I need to try. What a great breakfast muffin or a sweet treat to enjoy with some coffee. Thanks for sharing! xoxo, Christine
    http://dailykongfidence.com/

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