Try as we might, it’s not always easy to get out of the door on time and the winter Sunday morning rugby matches are the absolute worse. Also, the appetites don’t often kick in the moment the teens drag out of bed so we have these in reserve in batches in the freezer. Grab, microwave for 45 seconds and go. Packed with wholewheat, oats, seeds (yes, them again!), veg and flavour, they are a novel way to start the day when cereal doesn’t appeal. And very portable. Serve with a thermos of milk, a piece of fruit and a kiss on the hair as they get into the car to go.

I like to go Americano and measure with cups on this one as messing about with exact measurements in grams just doesn’t seem to seem right for the throw it all together nature of these. Don’t be scared of the ingredients list – you should have most of it in the cupboard anyway. I use my beloved Kitchenaid mixer here but it’s just as easy taking two mixing bowls, putting the dry ingredients in one, wet in the other and introducing them all together before you spoon equally into the muffin tin.

Grab and Go Breakfast Muffins – makes 12.

Prep – 15 minutes, Cook for 20-25 mins.

Spray oil a 12 hole muffin tin, no need for the paper liners. Set the oven to Gas 6/200 dg c.

2 cups wholewheat flour

1 cup plain flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon black pepper

1/2 cup rolled oats

1/2 cup mixed seeds

2 eggs

1 1/2 cups buttermilk or same volume of natural yoghurt with juice of 1/2 a lemon mixed in.

4 tablespoons extra virgin olive oil

3 tablespoons butter, melted

4 rashers smoked streaky bacon, chopped fine

1/2 leek, chopped fine

1/2 cup strong cheddar or Gruyere

3/4 cup of sweet peppers, red or yellow, chopped fine

 

Mix together the flours, powders, seeds, oats and seasoning in a bowl.

Fry off the bacon and leeks until cooked in a small frying pan. Set aside.

Whisk the eggs, yoghurt, oil and butter together until well mixed.  Add in the bacon/leek mixture, cheese and peppers mixing lightly until combined.

Mix the dry ingredients together with the wet until just combined – you want lumpy and rustic here – just make sure all dry ingredients are mixed in.

Gloop equally between the 12 holes in the tin, wiping away any drips or lumps between.

Into the oven now for 20-25 minutes. When firm to the touch, take out and leave to cool in the tin for 5 minutes or so before you remove them with a pallet knife, leaving to cool on a wire sheet.

If you are eating straight away, put some ketchup or brown sauce on the table as well as some salted French butter – they go really well with either, fresh out of the oven after cooling for 15 minutes or so.

When cooled, you can pop them into a freezer box or bag, being careful not to crush them under anything until frozen. They can be revived with a 45 second blast in the microwave, wrapped in a sheet of paper towel and thrown at a passing child rushing out of the door.