Tana Ramsay’s Real Family Food: Delicious Recipes for Everyday Occasions

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TIPS

Nectarines and apricots work well too.

You can soak the oats overnight in milk or fruit juice to save time in the morning.

oat and blueberry muffins (#ulink_1cceebcd-7399-5b39-9974-847b491401b9)

Blueberry muffins have always been a favourite treat for breakfast in my house, and my sister is seriously addicted to them, as are her two children. I usually have to bulk-bake when I make these …

340g/12oz self-raising flour

150g/5oz light brown sugar

25g/1oz porridge oats (plus 15g/½oz extra for sprinkling)

180ml/6½fl oz buttermilk

1 egg, beaten

125ml/4½fl oz vegetable oil

150g/5oz fresh blueberries (frozen and defrosted is fine if you can’t find fresh berries)

1 Preheat the oven to 180°C/350°F/GM4.

2 Place 12 paper cases into a muffin tin.

3 Sieve the flour into a large mixing bowl, add the sugar and oats and mix thoroughly. Add the buttermilk, egg and vegetable oil, mix through then stir in the blueberries, taking care not to crush them.

4 Spoon the mixture into the muffin cases, dividing it equally between them. Sprinkle the extra oats on top and place in the oven for 15–20 minutes until golden and firm to the touch.

5 Remove from the oven and transfer to a wire cooling rack.

Makes: 12 muffins

Prep time: 15 minutes

Cooking time: 15–20 minutes

TIP

You could replace the blueberries with raspberries if you prefer.

pecan and bran banana muffins (#ulink_f96b1582-4201-52d4-98f5-000d73785c1a)

These substantial muffins are a superb grab-and-go breakfast. They are also a delicious addition to any lunchbox and a great energy booster for children before after-school activities. They’ll keep well for up to two days.

100g/4oz butter, softened

100g/4oz soft light brown sugar

3 nice and ripe bananas, mashed

60ml/2fl oz milk

1 tsp vanilla extract

2 eggs, beaten

300g/10½oz plain flour

100g/4oz bran flakes

1 tsp baking powder

¼ tsp salt

1 tsp baking soda

200g/7oz finely chopped pecans

1 Preheat the oven to 190°C/375°F/GM5.

2 Mix together the butter and sugar until light and fluffy. Add the mashed bananas, milk, vanilla and eggs and stir together well. Stir in the remaining ingredients, mixing all through.

3 Spoon the mixture into 12 paper muffin cases, dividing it equally between them.

4 Place in a muffin tin and bake for 25–30 minutes. Remove and place on a cooling rack.

Makes: 12 muffins

Prep time: 15 minutes

Cooking time: 25–30 minutes

bacon and egg muffins (#ulink_10826050-24b6-5383-af49-ff66e62a87db)

These breakfast muffins are a meal in themselves. Filling but extremely moreish!

340g/12oz self-raising flour

100g/4oz butter, chopped

2 tsp mustard powder

pinch of Maldon sea salt

1 small onion, very finely chopped

1 egg, lightly beaten

250ml/9fl oz milk

10 rashers unsmoked streaky bacon

10 quail eggs

10 × 1cm/½ inch cubes of butter

1 Preheat the oven to 180°C/350°F/GM4.

2 Sieve the flour and rub together with the chopped butter, leaving the mixture a little rough. Stir in the mustard powder, salt, chopped onion, beaten egg and milk and mix thoroughly.

3 Grill the bacon and cut into small pieces (approximately 1cm/½ inch). Combine with the muffin mixture.

4 Divide the mixture equally between 10 paper muffin cases.

5 Make a deep well in the centre of the muffin mixture within each paper case and crack in one of the quail eggs. Then pull the muffin mixture so that it almost covers the egg and place a butter cube on top to stop the egg going hard. Repeat with the other muffins and eggs.

6 Bake in a muffin tin for 15–20 minutes, checking regularly.

7 When golden, remove the muffins immediately and transfer to a wire cooling rack.

Makes: 10 muffins

Prep time: 15 minutes

Cooking time: 15–20 minutes