BREAKFAST IN A BUN

Makes 12

Don’t be put off by the amount of ingredients – this is one of my most popular recipes and will set you up for a busy day. Prepare the ingredients the night before. Combine the two in the morning and pop in the oven for a fresh-baked breakfast. Preheat the oven to 190C. Line an oiled 12-muffin pan with 12 large cases. Combine 300g plain wholemeal flour, 3 heaped tsp baking powder, 50g rolled porridge oats, ½ tsp mixed spice and ½ tsp ground cinnamon in a large bowl and set aside. In another bowl, mix together the 150ml low fat buttermilk, 150ml skimmed milk, 100ml light olive oil and 1 medium egg (beaten). Pour the wet ingredients into the dry ingredients and stir until just combined. Add 2 tbsp lemon juice and the zest of 1 lemon, 2 small apples (washed, cored and grated), 1 medium carrot (peeled and grated), 100g raisins, and 2 very ripe bananas (peeled and mashed). Mix together but don’t over-mix. Spoon into the prepared muffin cases. Sprinkle with some extra oats, sunflower and pumpkin seeds, and bake for 20 minutes. Leave in the tin for 5 minutes, then turn out and cool on a rack. Eat while still warm. These will keep in an airtight container for up to five days.