Brekky muffins

You’re on the go but breakfast is essential. Before you leave the house you take a last glance at your kitchen worktop and you see cupcakes and a fruit and nut mixture – what do you choose? How about a combination of the two?

MAKES 24

450g self-raising flour 1½ tsp baking powder ¼ tsp ground cloves 1 tsp ground cinnamon 150g light brown sugar 75g dark brown sugar 3 large eggs 375ml whole milk 150g unsalted butter, melted ½ tsp vanilla extract 100g mixed dried fruit 160g pecans, toasted and chopped

♥ YOU WILL NEED 2 × 12-hole muffin trays and 24 cupcake cases. Preheat your oven to 180C/fan 160C/gas 4 and line the muffin trays with the cupcake cases.

♥ MUFFIN MIX Sift your flour, baking powder, cloves and cinnamon into a large bowl and stir in both sugars. Whisk your eggs, milk, butter and vanilla in a separate bowl. Tip the wet ingredients into the dry and quickly mix together. Stir in your dried fruit and pecans.

♥ BAKE ’EM Fill each paper case just over halfway and bake for 23 minutes, until a skewer inserted in the middle of a muffin comes out clean. I know, why so precise? But it always seems to work for me. Give it a couple more minutes, though, if they are not baked. Allow to cool for 2 minutes before you nab one and dart out of the door.