Welsh Rarebit Muffins
This week is Farmhouse Breakfast week and it’s all about promoting the benefits of a good breakfast. I’m a huge advocate of breakfast. I know that if I don’t eat Breakfast I’m mardy and lacking energy until lunch time. As someone who works with children I’ve also seen the difference a breakfast can make to them. I’ve learnt what works best for me and that conventional off the shelf cereal doesn’t keep my hunger locked up till lunch, I have to make my own concoctions. Current favourites include:
- Porridge sweetened with either banana or jam
- yogurt topped with oats, omega seed mix and fruit (be it dried, fresh or tinned)
- Granola with milk or yogurt
I find breakfast is the perfect time of day to squeeze in a few of those all important fruit and veg along with grains without having to try hard plus the daily glass of orange juice helps with the absorption of iron that appears in many cereals and bread.
We make an effort to sit down together, usually at the weekend for a proper more luxurious breakfast. Be it croissants, pancakes, french toast topped with fruit compote or Hubs favourite, a simple boiled egg with toast. There is something nice about making effort for a meal at the weekend that is usually eaten at different times during the week.
A quick straw poll on twitter revealed many a favourite breakfast including toast, kedgeree, pancakes, poached eggs and bubble & squeak. The Farmhouse Breakfast website also has some great ideas for breakfasts. I’ll certainly be trying the Hot Chocolate & Raspberry Shake soon. While researching some recipes for my classes I came across this recipe for Welsh Rarebit Muffins and they are perfect for both breakfast, brunch and lunch. Some chopped up tomatoes, mushrooms and maybe a small amount of ham along with replacing some of the flour with wholegrain flour would be great added to the muffin mix.
So what is your favourite breakfast?
Welsh Rarebit Muffins
These make a great deal more than the original recipe states. Makes more like 24 large fairy cake/small muffins.
From BBC Good Food
225g self-raising flour
50g plain flour
1 tsp baking powder
½ level tsp bicarbonate of soda
¼ tsp salt
½ level tsp mustard powder
100g strong cheese , grated
6 tbsp vegetable, sunflower or rapeseed oil
150g Greek yogurt
1 tbsp Worcestershire sauce
1) Heat oven to 200C/fan 180C/gas 6. Mix together the self-raising and plain flour, baking powder, bicarbonate of soda, salt and mustard powder in a bowl.
2) In a separate bowl, mix the cheese, oil, yogurt, milk, egg and Worcestershire sauce. Combine all the ingredients and divide between the muffin cases in the muffin tin.
3) Place in the oven for 20 mins until golden. Remove and cool slightly on a rack. They are particularly nice warm from the oven. Store in an airtight container.