I have always been a super slack breakfast eater – I’ll not start the day well without a coffee but I’ve never been a big breakfast eater. I do try to eat well during pregnancy though and have noticed my grumpy factor increase significantly by 9am if I haven’t eaten though so I’m better than I have been before.
I do love a bit of muesli action – I ate bircher muesli for about the first 4 months of this pregnancy almost constantly and at any time of day but too much of a good thing is well, too much!
The Bebito and I whipped up a batch of the above muffins this morning. They’re adapted from a Bill Granger Loaf recipe (the original being oat, pear and raspberry only) and I use a variety of different fruits in them depending on what we have to be used up. I’m a particular fan of adding rhubarb to them as they add a delicious tartness to them.
They are a tad fiddly but totally worth it as this mix makes 24 and I freeze them in twos for breakfast with a little yoghurt. We all love them. You could easily omit the topping if you wanted to make them a tad well, healthier but they’re super yum with the topping on too.
Oat, Apple, Rhubarb & Raspberry Muffins adapted from Bill’s Open Kitchen
25 g (1/4 cup) rolled oats
55 g (1/4 cup) brown sugar
2 tbsp plain all purpose flour
25 g (1 oz) chilled butter, cut into small pieces
100 g (1 cup) rolled oats
375 ml (1.5 cups) boiling water
150g unsalted butter, diced
115g (1/2 cup) brown sugar
55g (1/4 cup) caster sugar (fine granulated sugar)
1 tsp natural vanilla extract
185g (1.5 cups) all purpose flour
a pinch of sea salt
1 tsp baking powder
1 ripe apple, peeled cored and diced
3 small sticks of rhubarb, stringy bits peeled off and diced
60g (1/2 cup) raspberries, fresh or frozen
Preheat the oven to 180C. To make the topping, place all the ingredients into a bowl and rub the butter into the mixture with your fingertips until well incorporated and small clumps form.
To make the cake, place the oats into a bowl and pour over the boiling water. Stir and leave to cool until lukewarm. Cream the butter and sugars in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Mix in the vanilla. Sift the flour, salt, and baking powder into the bowl. Drain any excess water off the oats. Add the oats to the mixture and fold to combine. Mix your chosen fruit(s) in without over-stirring. Add mixture to muffin pan, to about two thirds full. Spread the topping mixture out evenly over the top of
Bake for around 35 mins, or until a skewer inserted into the centre of the muffin comes out clean (*it should be look well browned and feel springy to the touch. If the muffins sink significantly while cooling, it is probably under-baked). Turn out onto a plate before quickly transferring to a wire rack with the topping facing upwards.
The loaf is actually lovely but I find it doesn’t seem to stretch as far. It’s a recipe that is served up at one of the most popular breakfast places at the Adelaide Central Market too.