Honey-Sweetened Breakfast Muffins

Makes 12–16 muffins

Ingredients

30g (1oz) butter
170g  (51/2oz) runny honey
260g (9 1/4oz) plain or spelt flour
120g (4oz) oatmeal
2 tsp baking powder
11/2 tsp ground cinnamon
1 apple, grated
2 bananas, mashed
250g (9oz) blueberries, fresh or frozen 
120ml (33/4fl oz) milk
55ml (2fl oz) vegetable oil
55ml (2fl oz) light vegetable oil
3 large eggs
12–16 paper muffin cases

Method 

Preheat the oven to 180ºC/350ºF/Gas Mark 6. Line muffin trays with the paper cases. Heat the butter and honey over a medium heat. In a bowl, mix the flour, oatmeal, baking powder, cinnamon, apple, bananas and blueberries, and combine.

In another bowl, whisk the milk, oils and eggs and pour into the flour mixture, along with the butter and honey. Gently combine. Fill each case with the mixture and bake for 30 minutes. 

Adapted from Fay’s Family Food by Fay Ripley, published by Michael Joseph, £20.