Mondays… I can’t ever remember liking them very much. Of course it’s all to do with having the weekend off work, packing in as much as you can… then exhausted on a Sunday evening, thoughts of a sleepless night and the day ahead looms.
The small one has acquired my same dislike. Monday morning without fail… after making his lunch and packing his schoolbag, I go to wake him for his breakfast. He tosses… and turns… he moans… and groans… and complains of all sorts of pains – in places only a six-year could think up. And very familiar with this feeling, I play along – just for a little while – sympathising with him and the ordeal that is dragging oneself out of bed. It just takes me a little time and a lot of coffee, to adjust and focus on the day ahead.
Thankfully too, by the time I’ve got the small one to the school gates he’s forgotten all about his imaginary pains and runs off down the yard , his little friends in tow, eager to have a play before the bell goes. I suppose really I should be looking forward to Monday… a new day… the start of a new week… a chance to better the previous one. So this week I’m gonna kickstart the day with a batch of freshly baked orange breakfast muffins. I wonder will the small one be able to resist the smell of these waffling down the hall?
Orange breakfast muffins
Makes 12 • Baking time: 15-18 minutes
150g self-raising flour
150g whole-wheat flour
100g castor sugar
50g light brown soft sugar
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
zest of 1 orange
75g coconut oil
2 medium eggs beaten
100ml low-fat vanilla yogurt
312g (net weight) tin of whole mandarin orange segments*
* Save the juice (approx 90ml)
For the topping
10g whole-wheat grains*
*(saved from the whole-wheat flour when sieved)
20g brown sugar
1. Preheat the oven to 220c/Gas 6/200c (fan). Grease a 12 hole muffin tray.
2. Melt the coconut oil and set aside to cool.
3. Strain the tin of whole mandarin orange segments, (saving the juice for later).
4. Sieve the whole-wheat flour into a bowl, throw the grains in after. (saving 10 grams for the topping). Sieve the plain flour into this, then add in the sugars, cinnamon, baking powder and bicarbonate of soda.
5. Mix the eggs, tinned juice, orange zest, low-fat yogurt and coconut oil together and add to the dry ingredients. Stir to combine, then gently mix in the whole mandarin orange segments.
6. Using an ice-cream scoop fill each muffin hole (about ¾ way) with the batter. Mix together the brown sugar and whole-wheat grain and sprinkle on top of each muffin. Place in the oven and bake for 15-18 minutes until golden. Leave to cool for 10 minutes in the tray before turning out on a wire rack to cool.
Notes: This recipe would work nicely with tinned peaches aswell.