Mornings! Argh! Sometimes they can be a a nightmare. Whether you're getting kids ready for school or just trying to get yourself moving for an early start often it all just seems too hard. When you have those "too hard" mornings it can be breakkie that gets the flick. You know the scenario you're running around trying to find a lost shoe or the homework that the dog might have eaten and suddenly it's time to go and you realise you've skipped breakfast again. The queen must confess that I was once a notorious breakfast skipper. It's been something I've tried to rectify over the past year or so and I must say it has made a big difference to how I feel. You can also find recipes for porridge, french toast and eggs if you want a little more morning inspiration. But, this post is all about making ahead and using your Combi Steam to make light work of getting it into your tummy so you can get out the door.

These are my yummy Banana Oat Breakkie muffins. The banana gives you a good fruit hit while the oats help to deliver some protein to keep you feeling full. They don't have a lot of sugar and the mix of baking powder and bi carb help keep them from getting stodgy. I like to make a batch every few weeks and then wrap them individually to pop into the freezer. On busy mornings it's then as simple as unwrap, pop into the oven and re-heat them (see notes at the bottom) and then, boom, you're on your way with something filling, nutritious and delicious in your tummy. Kids will love them too. If I had to give you a muffin making tip it would be “DON’T OVER MIX IT”. And I really mean it. The more you mix, the more stodgy and tough the muffins will become. When the recipe says until JUST combined, that is literally what it means. Even if there is a little bit of flour that isn’t completely mixed through it won’t matter. If you are making these with kids make sure they don’t mix and mix and mix. It should be maybe 5 big folding motions and that should be enough. Light and airy muffins are all about less elbow grease.

Try a batch soon and see if they help get you out of the morning mayhem muddle.

Banana Oat Breakkie Muffins (makes 6 Texas size or 12 regular size)

Ingredients:

2 medium ripe or over ripe bananas (mashed)
1 cup rolled oats
3/4 cup apple juice
1 1/2 cups SR flour (you can use wholemeal if you like)
1 tsp baking powder
1/2 tsp bicarb soda
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
1 tbs brown sugar
1/2 cup Greek or natural yoghurt
1 egg
3 tbs neutral oil (rice bran, vegetable, coconut, sunflower etc)
1 tsp vanilla extract
1 tbs honey or real maple syrup

Method:

1. Combine the oats and apple juice in a small jug or bowl and set aside.

2. Spray a 6 hole Texas muffin pan or a 12 hole regular muffin pan well with cooking spray.

3. Select Combination Steam. (For V-ZUG/Wolf select Hot Air Humid) Set temperature to 180 degrees C. For variable Steam set 10%. Allow oven to pre-heat.

4. Whisk the flour, baking powder, bicarb soda, spices and brown sugar in a small mixing bowl until there are no lumps and it is well combined.

5. In a large mixing bowl, combine the yoghurt, egg, oil, vanilla and honey or maple syrup. Add the banana and mix well.

6. Add the oat mixture to the wet ingredients and stir to combine well. Add the flour mix and use a spatula to fold through until JUST combined. Don't overmix as this will make your muffins rubbery and tough. The mixture should be lumpy and doesn't need to be totally combined or smooth. Five or six folds should do it.

7. Spoon the mixture into the muffin pan filling to just before the top of each hole.

8. Place onto the rack/shelf in Position 1 and close the door. Press the clock button and use the OK dial to set to 25 minutes. Press the bell button and use the OK dial to set to 20 minutes.

9. Check the muffins by opening the door and pressing gently after 20 minutes. They are ready if they spring back. If not ready continue for the remaining 5 minutes or until springy when pressed.

10. Remove from oven and allow to cool for a few minutes in the pan before turning out onto a cake rack.

11. If freezing, allow to cool completely before wrapping individually in cling film.

Enjoy these little morning saviours by warming, unwrapped, using your oven’s reheat function. All brands will recommend their own way to do it and some will have a dedicated re-heat function. That may be RegnerateOMatic - Crispy (from frozen if you like) or your manual Regenerate at 150 degrees for 12 minutes or just Combination Steam without preheating at 180 degrees with 30% steam if needed for around 12 minutes.

Happy Combi-Steaming!

Yours in the kitchen,

The CSQ. x