Toast, porridge, toast, porridge. School day breakfasts can get really repetitive really quickly, but who can justify having pain-au-chocolat or croissants every morning? I mean, not just from a time perspective but from a health point of view. And so that’s when you need to make these muffins: not only do they taste good, they will wake you up with that nice subtle coffee kick. You can play with the flour and add some seeds or nuts for a more nutritious result, but I like mine with hints of peanut butter, honey and coffee. These muffins are fluffy, yet have a nice density to them and aren’t very sweet. They would definitely make a really good change to your pale cereal bowl or boring toast.
Ingredients (makes 8 muffins)
200g self-raising gluten-free flour
2 free-range eggs
100g soft brown sugar
100ml olive oil
1 tsp peanut butter
1 tbsp honey
2 tbsp strong coffee
1. Preheat the oven to 175C/350F. Line a muffin tray with paper muffin cases.
2. Beat the oil, peanut butter, sugar and honey in a mixing bowl. Add the eggs and whisk vigorously, until well combined.
3. Fold in the flour. Add the coffee and mix with a wooden spoon, being careful not to over-work the mixture.
4. Fill the muffin cases two thirds full (this is important for the perfect size muffins) and bake in the middle of the oven for 15 minutes, or until the muffins are well risen and a skewer inserted in the centre comes out clean.