With Electric Picnic on my brain this weekend, and several people having asked me over the course of the summer to come up with a ‘festival friendly breakfast’, I’ve come up with this recipe. Imagine being able to roll over in the morning in your tent and grab breakfast without having to get up and walk for 15 mins with a fuzzy head to get a greasy, over-priced breakfast roll! Really sells a festival doesn’t it?! Or in the words of my friend Kevin:
So to combat this awful imagery, I’ve come up with 1-step Apple and Cinnamon Breakfast Muffins. Free from refined sugar, they are easy to make, and store well to eat over the course of a weekend. And they’re tasty to boot! In all likelihood, you probably won’t even need to do a shop to make them, as all of the ingredients are things most people would have lying around at home.
Apple and Cinnamon Breakfast Muffins
- 300 g grated apple
- 2 tsp cinnamon
- 2 eggs
- 3 tbsp honey
- 3 tbsp sunflower oil
- 80 g oats
- 100 g self raising flour
Preheat oven to 160 °C (fan).
Mix all of the ingredients together well in a bowl.
Fill 6 muffin cases with the mixture.
Bake in the oven for 15-20 min.
Cool on a baking rack.
Tag @thecorkfork on Instagram if you make these breakfast muffins!