Breakfast Muffins
We recently received a frantic call from a bride, as following a last minute change of plan, which was totally out of her control at very short notice, she needed to arrange over night accommodation for her ‘husband to be’, his best man and the ushers for their wedding.
It was such a pleasure to welcome the bridal party here and we loved sharing in the joy of the wedding. After a peaceful night’s sleep, I wanted to present our guests with a variety of breakfast choices that were freshly baked that morning, as well as the traditional eggs and bacon cooked on the AGA.
This recipe was ideal as I could weigh everything out the night before and then quickly mix a batch of these delicious muffins in the morning. The smell of baking filled the house and they were quickly eaten, warm from the oven with butter and homemade jam making them an ideal Bank Holiday treat too!
Makes 12 muffins
You will need:
A muffin tin lined with cases
75g (3oz) Unsalted butter
200g (8oz) Self raising flour
75g (3oz) Caster sugar
100g (4oz) Natural yoghurt
100ml (4floz) Milk
1 large free range egg
200g (8oz) Blueberries – washed
Method:
To get ahead –
Weigh out all of the dry ingredients in a bowl, cover with cling film if you are leaving overnight. Measure the yoghurt and milk in a jug, cover and place in the fridge ready for the morning. Put the butter in a heatproof bowl so that it can be easily melted and store in the fridge until needed.
In the morning – preheat the oven to 200 C or gas mark 6 or adjust your AGA grid shelf to sit on the floor of the roasting oven.
Melt the butter. Crack the egg into a bowl and whisk lightly together. Add this to the milk/yoghurt along with the melted butter. Add this mixture to the bowl of dry ingredients. Mix quickly and do not worry about any small lumps, add the blueberries and mix again.
Divide the mixture equally between the muffin cases and bake for approximately 20 minutes, check after ten minutes baking time to see if the tray of muffins needs turning. You may also need to insert your plain shelf over the muffins if cooking in the AGA.
Serve warm with butter and jam.