First Class Muffin

Name: First Class Muffin
Yield: Makes 9 large muffins
Ingredients: 9 tulip muffin wraps; 30 g porridge oats; 50 g caster sugar; 150 g soft dark brown sugar; 1 tsp baking powder; 20 g porridge oats; 12-cup muffin pan; 280 g self-raising flour; 2 tsp vanilla extract; 1 very ripe banana, well mashed; 3 medium eggs; 3 tbsp maple syrup; 150 g unsalted butter, melted; salt; 150 ml milk

or Banana Oat Breakfast Muffin

Preparation info

Makes
9
large muffins

Difficulty
Easy

Appears in

Bad Girl Bakery

By Jeni Iannetta

Published 2021

About

We first began supplying the Caledonian Sleeper with breakfast bakes in 2017 and this muffin was our favourite. The recipe has been tweaked over the years; it’s not too sweet, lovely on its own, but also great cut down the middle and spread with butter and jam.

Ingredients

12-cup muffin pan
9 tulip muffin wraps
280 g

Method

Preheat the oven to 200°C (180°C fan). Weigh the flour, oats, soft brown and caster sugars and baking powder into a bowl with a pinch of salt and give it a quick mix to combine (on low if you’re using a stand mixer). If there are still lumps of brown sugar in the mix, ju

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Cake For Breakfast

Ben

2 months ago from United Kingdom

Great recipe with really good flavour! I had trouble getting rid of lumps of brown sugar so I found it more effective to combine the sugar with the melted butter first before mixing with the rest of the ingredients.

Matthew Cockerill

3 years ago from United Kingdom

Agree with Kathryn – this is a brilliant and easy-to-make muffin recipe. Nothing wild or crazy, but perfectly balanced and delicious. Love it.

Kathryn Hanigan

3 years ago from United Kingdom

Gorgeous recipe, straightforward and spectacular bake every time. These muffins are a firm favourite with everyone I've made them for, not too sweet, just perfect for a breakfast muffin.

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