Breakfast Muffins

I love the weekend as much as the next person, but for one reason in particular. Brunch. Getting up slowly and having time to eat breakfast is one of my favourite things. However, getting to work during the week for 08h00 doesn't allow for a relaxed and lazy breakfast. Sundays are definitely my most successful brunching day and if it isn't pancakes with bacon and maple syrup or freshly made bread rolls with apricot jam, it has to be muffins. 

Once upon a time I thought that muffins were a lot of effort (probably because muffin papers were harder to come by)and I didn't bother, but the reality is that muffins can be started and cooked within half an hour. Just whack all the ingredients together, don't over mix, spoon them into the papers, shove them in the oven and without any effort at all, you have a very satisfying brunch.

As I am yet again overloaded yet again with fruit, my muffins of choice this morning were spiced plum ones. My fruit bowl is full of plums that aren't quite ripe enough for eating, so this was a great way to start using them up, as they loose a lot of their tartness when cooked.


makes 10 muffins

250g self-raising flour
1 tsp ground ginger
1 tsp ground cinnamon
120g muscovado sugar
4 large plums
1 free-range egg
50g butter
175ml milk

-preheat the oven to 180C
-wash and cut the plums into small pieces
-weigh the flour, spices, sugar and most of the plums into a bowl
-melt the butter
-in a measuring jug, mix the milk, egg and melted butter
-combine the dry and liquid ingredients, without over mixing
-spoon the mixture into muffin cases and place some of the remaining plum pieces on top
-bake for 25 minutes