I'm still working my way through a huge stash of Ready Brek - if you're reading this from outside of the UK and you're unfamiliar with the brand, it's very finely ground oats that make a totally lump-free, smooth porridge - and I've realised that you can use it quite successfully as an alternative to flour in most muffins and heavy cakes. These were designed as breakfast muffins but got polished off by the Madhouse kids as soon as they came out of the oven !
Ready Brek, Apple & Banana Muffins
100g (3 sachets) of Ready Brek
1tsp baking powder
100ml coconut water (or you could use milk)
1tsp vanilla extract
40g butter, melted
1 apple, peeled and chopped
1 banana, mashed
Put the Ready Brek, flour, sugar and baking powder in a bowl.
Add the wet ingredients and the fruit and mix to form a thick, sticky dough.
Spoon into a greased silicon muffin tin. You might want to smooth them down a bit more than I did - I assumed they'd flatten down into a more regular shape like most muffins during cooking but they actually stayed exactly as they were when they went into the oven.
Bake at 180° for 20 minutes until firm to the touch and nicely browned.
They were actually much tastier than I expected - not overly sweet and the fruit gave them a nice moistness. They would be perfect for breakfast on the go ... if they last long enough !
Adding to the #KitchenClearout linky because it helped use up some of my stash of Ready Brek.