Cherry & Oat Breakfast Muffins

I have been known to eat cake for breakfast on more than one (or two, or three or four) occasions, and any other number of sweet things. I'm not great at breakfast, I like sleeping in, but I do like breakfast food. I try and make up for this on weekends with pancakes or a nice bacon sandwich. Or eggs, yummmm. See I like breakfast, I do.

I have been experimenting with cupcakes and fairy cakes for a while but one of the things on my list has been a good breakfasty muffin with lots of things packed into it, but lower on the sweetness than a normal cake.

I was a bit greedy and got a kilo of cherries from the local Pick Your Own which meant I had something of a glut, brought on entirely by my eyes being bigger than my stomach. Some of the lucky things are spending time steeping in vodka, ready for a Christmas tipple, and others have gone into a juicy summer fruit cobbler (more on that soon). I had some left and they were destined for muffins!

I like real cherries and far too often you see those awful rubbery, almost flourescent, glace cherries in cakes, a real cherry cake is something much much better. I might have to go to the pick your own one more time and make a proper sweet dessert cake too ;)

These muffins have no too much sugar in them, lots of oats and some wheatgerm, and I pepped them up with some cinnamon and nutmeg.


Cherry & Oat Breakfast Muffins
makes about 8 muffins 

100g unsalted softened butter
75g granulated or caster sugar
2 medium eggs
200g fresh cherries - pitted and halved
100g self raising flour
1 tsp baking powder
75g oats
25g wheatgerm (or substitute with more oats)
approx 50ml whole or semi skimmed milk
1 tsp cinnamon
1 tsp nutmeg

Preheat oven to gas mark 6 / 400f / 200c. Line a muffin tin with muffin cases.

Cream together your butter and sugar til light and fluffy. Then add in your eggs one at a time and combine.
Fold in your cherries, then add in your flour and baking powder and stir gently to combine.
Then fold in your oats and wheatgerm, and spices. Finally add in the milk to loosen the mixture slightly. If your mixture is quite wet you may not need to add the milk.

Spoon about 2 tablespoons into the mixture, you want the muffins to be fairly substantial, leave about 1cm from the top. Sprinkle with oats. Bake for 10-15minutes in the oven until golden brown on top, and when a knife comes out clean when inserted.

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