Wednesday 31 July 2013

Jordans Recipe Challenge : Seeded Cranberry Breakfast Muffins

We love Jordans cereals here at The Madhouse so when I was invited to take part in a cookery challenge using their products, I couldn't wait to get involved. They sent me through a lovely goodie bag containing three of their products for inspiration - Strawberry Country Crisp, Super Fruity Granola and Nut & Seed Muesli. Well, we all started off the day with a bowl of lovely Jordans goodness while I mused on what to make. With hindsight, this was a bad move because everyone enjoyed all three of the products so much that I was banned from "wasting" them on experimental recipes. Charming ! I had a look through the rules of the cookery challenge and it mentions using a Jordans product but not necessarily one of the ones sent through, so I opted for a recipe using a box of Jordans Porridge Oats that I already had in the cupboard. I decided to try making something wholesome but tasty that would be a healthy breakfast or snack option. Here's what I came up with.

 Seeded Cranberry Breakfast Muffins


for 12 muffins:

120g Jordans porridge oats
250g low-fat lemon yogurt (I used a tub of Lemon Quark which was perfect)
75ml milk
100ml vegetable oil
1 egg, beaten
100g dark brown sugar
150g self-raising flour
1/2 teaspoon vanilla salt (optional) (this is a new Steenbergs product that I've been trying out - more about that in an upcoming review)
200g dried cranberries
50g mixed seeds

Method :

Put the oats in a bowl with the yogurt and milk. Stir and leave to one side for 10 minutes for the oats to soak up all the moisture and become creamy. While you are waiting, preheat the oven to 180° and line 2 x 6-hole muffin tins with paper cases.

Add the oil, egg and brown sugar and mix well.

Add the flour and (if using) vanilla salt and gently fold it in, without overmixing.

Mix in the cranberries.

This makes quite a firm dough so it's a great one for kids to put into the paper cases because it makes much less mess than runnier fairy cake or muffin batters. Sprinkle mixed seeds over the top of each muffin before putting them in the oven for 20 minutes until they go golden brown and slightly crispy on top.

I was amazed at the texture of them - they have a lovely firm, moist consistency that isn't at all oaty. The cranberries add some lovely sweetness and the seeds give them some crunch and nuttiness.

Pierre's not big on oats - he's not keen on flapjacks or porridge - but he loved these.

They're perfect for breakfast or snacks on the go - they're not too crumbly so they travel well.

Disclosure : We received some Jordans products in order to take part in Jordans Recipe Challenge. You'll be able to see all the participating recipes on Jordans website soon ( - I can't wait to see what everyone else came up with.

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