Recently I have had to reprimand my children for their overuse of the ‘N’ word. It is something that I find deeply offensive. I have, I think, brought them up well and I feel aggrieved that this is how they repay me. Such outrageous behavior goes against everything that I believe to be right. It started off innocently enough with the five year old slipping the odd ‘N’ word into a sentence. I may have turned a blind eye. All of a sudden it escalated into using it everywhere, at every possible opportunity, to my complete mortification. Out loud and in front of other people.
Yes folks, they want Nutella on EVERYTHING but I just can’t allow it. It is to the sweet world what ketchup is to the savory. In the same way, I have had to limit ketchup to things that are appropriate. Ketchup is allowed on burgers, hot dogs and the occasional cooked breakfast. We do not stir ketchup into peas or pasta, nor dollop it onto every plate of food they receive (as I have seen done by some wrong thinking humans). Similarly, I have announced that, while there shall occasionally be brioche and Nutella, it does not go with brown bread or croissants or waffles. Maybe occasionally on a pancake, but that is it.
This is one of my weapons in the battle against the hazelnut chocolate scourge. Banana oat breakfast muffins. Make them up all at once or weigh them out the night before, store the wet and dry ingredients separately in the fridge so all that is left to do in the morning is heat the oven while mashing the bananas and stiring them all in together. Twenty minutes later there is a warm-from-the-oven breakfast muffin, not too sweet. They keep well in a tin for a few days and are good smuggled into lunch boxes too. Do not add Nutella under any circumstances.
This recipe makes 12 muffins
- 190 g plain flour
- 80 g rolled oats
- 100 g sugar
- 2 tsp baking powder
- 1 tsp baking soda
- pinch of salt
- 1 egg
- 180 ml milk
- 80 ml vegetable oil
- 1 tsp vanilla extract
- 2 medium mashed bananas
- Preheat the oven to 400 degrees F (205 degrees C)
- Line a 12-cup muffin tin with paper cases
- Combine the dry ingredients in a bowl, flour, oats, sugar, baking powder, soda, and salt.
- In another bowl, beat the egg lightly. Stir in the milk, oil, and vanilla.
- When ready to bake, mash the banana, and combine thoroughly into the egg mixture.
- Stir the flour mixture into the banana mixture until just combined, do not over mix, divide the batter evenly among the cups.
- Bake for 18 to 20 minutes. When brown and springy to the touch, allow to cool slightly in the tin before removing to a cooling try. Enjoy warm or cold.