While most of Britain celebrates bank holiday weekend, I'm at home mourning the end of my six week break off work. If a student feels anxiety at the start of the year, then be sure that a teacher's nerves have doubled. One of the hardest things for me to do while working is remembering to eat breakfast. I'm an early bird which doesn't leave me a lot of time to play with but I've made it my mission to start eating something before I leave the house.
One easy solution has been to make muffins. They're quick to make and grab for an on-the-go breakfast while I walk around London with bleary eyes, too. But if I've said it once, I've said it a thousand times: I am not a baker. I love cakes and pastries but my mind boggles at the level of precision you need to make a dessert go right!
Servings: 8 muffins
Prep+cooking time: 50 mins
- 250g self-raising flour
- 100g caster sugar
- 30g desiccated coconut
- 100g unsalted butter, melted
- 2 medium eggs
- 1 cup frozen blueberries
- 1 tsp vanilla
- 100ml milk
- 1 tsp baking powder
1) Preheat the oven to 120°C and grease each muffin mould.
2) Combine all the dry ingredients and fold in all the wet ingredients one at a time. Stir in a large handful of frozen blueberries.
3) Spoon the mix into the moulds evenly.
4) Bake for 30 minutes or until a skewer comes out clean when inserted into the centre.
5) Cool for 10 minutes before serving.