Buttery Breakfast

>That last recipe I made almost put me off cooking. The boyfriend loved it and took the whole lot to work in a box for lunch. I’m back to my healthy restless self now and am all fired up for Christmas. There’s something strange though, my brain thinks it’s Christmas already. I haven’t started singing " deck the halls" from the gutters of O’Connell Street but it’s hard to believe there’s still three weeks to go. My kids are begging me to put up the tree but I told them it’s illegal to do it so early. It must be to do with all that early advertising for the silly season; it began at the end of October for God’s sake. How long can a person stay enthusiastic for the best time of the year? The longer the better maybe.

Snuffling around the kitchen this morning and into the freezer I found that my lifeline supply of oatmeal muffins was all out. I love these things because they are porridge but in cake form, so you can eat them for breakfast and fool yourself that you are not a greedy, eating-cake-in-the-morning piggy. Each time they are made (the other half makes them better than me now, the joy!) a few get guzzled hurriedly with melted butter dripping down my fingers. The rest I systematically pack up and freeze to treat myself for the days to come. One of these warmed up a little with butter and a strong cup of coffee is my favourite breakfast. Sorry I already said that. More enthusiasm.

The recipe comes from the Magnolia Cookbook, the famous New York bun shop; the measurements are in cups, which is handy if you have the right kind of cup. If you don’t, sorry again.

You will need

2 cups rolled oats, (I like Bunalun Oraganic best, very nutty)
1 1/2 cups milk
1 1/2 cups plain flour
1 tblsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
2 large eggs
1/2 cup firmly packed brown sugar
1/2 cup melted butter
1 tsp vanilla extract

Makes 12

Preheat the oven to 160degreesC
1.Butter the cups of a muffin tin, or use large paper cups

2.In a medium bowl mix the oats and the milk together and leave to stand for 10 mins

3. In a large bowl mix the dry ingredients, make a well in the centre and stir in the butter, eggs, vanilla and the oat mixture. Stir with a fork until just combined and divide the mixture between the 12 muffin tin thingys.

4. Bake for 16-18mins depending on the temper of your oven

Yum

Posted at 11:13 PM in Food and Drink | Permalink