Sally Bee's breakfast in a bun
Sally Bee's breakfast in a bun is full of ingredients to give you energy and set you up for a busy, healthy day.
Just eat one for breakfast on the Living to the Max plan, so share some with your friends. These will keep in an airtight container for 5 days.
(Makes 12)
Ingredients
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 tbsp 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 for 20 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 a fresh-baked breakfast.