FILLING BREAKFASTS

SAVOURY BREAKFAST MUFFINS

Makes 9 | Prep 20 mins | Cook 35 mins SMARTPOINTS: Green 6 | Blue 5 | Purple 5 Preheat the oven to 190°C/fan 170°C/gas mark 5. Line 9 holes of a 12-hole muffin tin with paper cases. Mist a frying pan with

calorie-controlled cooking spray and put over a medium heat. Fry 100g finelychopped bacon medallions for 2-3 mins, turning occasionally, until golden, then remove from the heat and set aside. In a large bowl, combine 125g plain flour with 125g

wholemeal flour, 2 tsp baking powder and 1/ tsp bicarbonate of soda, then season. In

2 a separate bowl, beat together 80g cooled melted low-fat spread, 2 large eggs, 200ml semi-skimmed milk and 75g grated halffat Cheddar cheese and add to the dry ingredients. Mix well, then stir in the bacon, 100g roughly-chopped cherry tomatoes, and a handful of finely-chopped fresh chives until combined. Divide the mixture between the muffin cases and bake for 25-30 mins, or until risen and golden.

FRUIT & NUT COUSCOUS PORRIDGE

Serves 4 | Prep 5 mins + standing |

Cook 5 mins

SMARTPOINTS: Green 6 | Blue 6 | Purple 6

Mix together 120g couscous and 1 tsp ground

cinnamon in a bowl. Pour over 200ml boiling water and cover with a plate. Leave to stand for 15 minutes, then fluff up with a fork. Tip the couscous into a pan with 450ml unsweetened almond milk, the zest of 1 orange and 1 tbsp agave syrup. Heat and stir until piping hot and thickened. Divide between 4 bowls and serve topped with 150g halved

raspberries, 30g finely-chopped dried apricots and 1 tbsp toasted flaked almonds. Drizzle over 1 tbsp of agave syrup divided between the bowls to serve.

BEETROOT & EGG HASH

Serves 4 | Prep 10 mins | Cook 35 mins SMARTPOINTS: Green 7 | Blue 5 | Purple 3

Put 400g potatoes and 4 peeled and diced

beetroots in separate pans and cover with water. Bring to a boil and simmer for 5 mins, then drain the potatoes. Cook the beetroot for a further 5 mins, then drain well. Mist a large frying pan with calorie-controlled cooking

spray and cook 75g chopped chorizo for 3-4 mins until crisp and releasing oil. Use a slotted spoon to transfer the chorizo to a plate. Add the drained potatoes and beetroot to the pan and cook, stirring occasionally, for 10 mins until tender and golden. Return the chorizo to the pan and stir to combine. Make 4 holes in the hash and crack 1 egg into each. Cook for 45 mins, until the whites are almost set, then cover and cook for 2 mins until the whites are set and the yolks soft. Season and garnish with chopped fresh flat-leaf parsley.

HOMEMADE GRANOLA

Serves 15 | Prep 10 mins | Cook 25 mins SMARTPOINTS: Green 6 | Blue 6 | Purple 4 Preheat the oven to 170°C/fan 150°C/gas mark 3 and line 2 baking trays with baking paper. In a large bowl, combine 275g porridge

oats, 70g flaked almonds and 1/ tsp salt. Stir

2 in 100g clear honey, 60ml vegetable oil and 1 tsp vanilla extract, folding the mixture until the dry ingredients are completely coated. Spoon on to the prepared baking trays and spread out in an even layer. Bake for 15 mins, then add 4 tbsp pumpkin seeds and stir. Cook for another 10 mins, or until golden

(it will crisp up as it cools). Set aside to cool completely, then stir through 50g puffed

rice cereal. Store the granola in an airtight container for up to 2 weeks.