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Quick and easy muffins

Quick and easy muffins

Quick and easy muffins

This is my favourite breakfast recipe to make in advance. These muffins can be kept in the freezer in an airtight bag for up to three months, if you can stop yourself from eating them all at once! Simply take out of the freezer and microwave for one minute on full power when you’re ready to eat them – perfect for a quick and easy breakfast.

If you’re like me and hate waking up early, having a muffin for breakfast will buy you another few minutes in bed. Starting your day with a fresh blueberry muffin on the way to school is a lot better for you than skipping breakfast and it can also help you unwind with a cup of tea when you get back home.

You can mix up the ingredients with fresh or frozen fruit (strawberries work particularly well) or swap the blueberries for chocolate chips for a sweet treat. Don’t be afraid to try new flavour combinations with what you have at home. My current favourite is banana and pecan nuts. If you don’t like bananas then you don’t have to include them, but make sure to replace the moisture bananas add with a little more oil and milk.

The great thing about making your own muffins is that you can use up all those bananas that turn black before you get a chance to eat them! When you notice a banana is starting to go bad, peel it and put it in the freezer. When you’re ready to make this recipe, take your bananas and leave them on your kitchen counter for a couple of hours to defrost, or use the defrost setting on your microwave to speed up the process.


·        150g porridge oats

·        125g self-raising flour

·        5 tablespoons caster sugar

·        1/2 teaspoon salt

·        250ml milk

·        1 egg

·        4 tablespoons vegetable oil

·        150g frozen blueberries

·        2 over-ripe bananas, mashed.



1. Preheat oven to 220°C/Gas Mark 7.

2. Combine all dry ingredients in a mixing bowl.

3. Mash bananas with a fork.

4. Add wet ingredients to bowl, including bananas and berries (or chocolate chips) and stir to combine. The batter should be thick and wet.

5. Fill muffin cases 2/3 with mixture. This recipe should fill approximately 12 cases.

6. Bake for 20 minutes or until tops are golden and a skewer inserted into the centre of a muffin comes out clean. Don’t worry if some of the muffins cook more quickly than others, you can take them out individually.

7. Once out of the oven, cool your muffins on a wire cooling rack. If you eat one fresh out of the oven it will be softer and may fall apart when you take it out of the paper case – leaving it to cool will solve this problem, so don’t worry!


Now all that’s left to do is enjoy your homemade muffins!


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