Breakfast Muffins

My go to breakfast recently has been slow cooked oats, stirred calmly in the half asleep stage, topped with a drizzle of honey in a heart shape, three dollops of yoghurt and scattered with frozen berries, finished with a dusting of cinnamon. It sounds a bit complicated for the morning but it is definitely worth the wait. Completely stole the idea off Ash too.

But for the weekend, and for Sunday mornings especially, these muffins are amazing fresh out of the oven. Best eaten with large mouthfuls, two muffins at a time before dashing off to Camberwell Market for an adventure.

The market was an interesting collection of second hand clothing, old glass jar pieces, and an endless list of trash and treasure items. Ash spotted a man carrying around a pair of expensive bike wheels and I found a game about media magnates, but somehow I don't think it would be especially fun even for my media and communications colleagues.

After exploring for a little while in the colourful stalls and stands, we stopped by Nando's and had dessert at a nearby cafe called Caffe Moravia. We ordered a cherry danish, custard donut and a latte for Ash who said it had a nice strong flavour. The standout for me was the custard donut. The dough was nice and chewy with an even coating of sugar, the only drawback was that there wasn't enough silky custard in it for my liking. The service at the cafe was also polite and prompt which is always a good thing.

All round a beautiful sunny day to enjoy some new sights and sounds and tastes. These muffins are the perfect way to start off the day and super easy to make too! Hope you enjoy them and tell me what you think!

From Jen

Berry and Yoghurt Muffins
Adapted from Bake by The Australian Women's Weekly
Makes 12

1 1/2 cups (225g) self-raising flour
1/2 cup (50g) rolled oats
3 eggs
3/5 cup (165g) firmly packed brown sugar
3/4 cup (200g) yoghurt
1/3 cup (80ml) vegetable oil
180g fresh or frozen berries

Preheat the oven to 200 degrees celsius/180 degrees celsius fan-forced. Line a 12 hole muffin pan with muffin papers.
Sift flour into a bowl and stir in the rest of the ingredients except the berries until just combined. Fold the berries gently into the batter.
Distribute the mixture between the muffin papers evenly.
Bake for 20 minutes or until a toothpick inserted into the centre of one of the muffins comes out clean.
Remove from the oven and stand for about 5 minutes in the tin then turn them out onto a wire rack to cool. Enjoy them warm with some butter or alone if you are in a hurry.

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