Breakfast in a bun

Sally Bee's breakfast in a bun contain lots of ingredients that are energy giving to set you and yours up for a busy, healthy day.

Serves: 12 (these will keep in an airtight container for 5 days)

Recipe:

300g plain wholemeal flour50g rolled porridge oats, plus extra for decoration3 heaped tsp baking powder½ tsp mixed spice½ tsp ground cinnamon100g raisins100g dried apricots, chopped50g soft brown sugar100ml pale Olive oil150ml low fat buttermilk150ml skimmed milk1 medium egg, beaten2 medium rip bananas, peeled and mashed2 tablespoons lemon juicezest of 1 lemon2 small apples, washed, cored and grated1 medium carrot, peeled and gratedSunflower and pumpkin seeds to decorate

Method:

• Preheat the oven to 190°C, line oil 12 whole muffin pan with 12 large muffin cases

• Combine all the flour, baking powder and spices in a large bowl and set aside, in another bowl, mix together the low fat buttermilk, milk, sunflower oil and eggs. Mix well.

• Pour the wet ingredients into the dry ingredients and stir until just combined. Add the lemon juice and zest, apples, carrot, raisins, apricot and mashed bananas. Mix together but don’t over-mix. Spoon into the prepared muffin cases

• Sprinkle with the extra oats, sunflower and pumpkin seeds, and bake for20 minutes or till a skewer inserted into the middle comes out clean

• Leave in the tin for 5 minutes, then turn out and cool on a rack. Eat while still warm

• Here’s a lovely tip: You can prepare the dry and wet ingredients the night before. Combine the two in the morning, pop in the oven and you'll have afresh-baked breakfast