I've made porridge muffins a few times recently because they're healthy, filling, and great for mid morning snack at work when breakfast and lunch seem equally far off in different directions, or for the always hungry Mini-M.
|Porridge as portable finger food!|
My chosen ingredient is Grape Nuts - I've had a box open forever and we're all too scared to eat them for fear of our fillings - they are seriously crunchy! So I thought they would be ideal candidates to add to the oat mix, since it soaks for an hour before baking. And to tie in with the 'Stuffed' theme, I stuffed with with dates, by adding half a stoned date to the middle of each muffin.
Date Stuffed Porridge Muffins (makes 12 small muffins)
- 1 cup pinhead oatmeal
- 1/4 cup Grape Nuts cereal
- 1 cup almond milk (I used unsweetened)
- 1/3 cup fruit puree (I used a pot of baby food - apple banana and peach flavour this time!)
- 1 egg
- 2 tbsp self raising flour
- 6 stoned dates, halved
Mix together the oatmeal, Grape Nuts, almond milk and fruit puree then leave to soak for around an hour.
After the soaking is finished, preheat the oven to 180C (160C fan) and grease a 12 hole bun tin.
Add the egg and the flour to the oat mixture and beat well to combined.
Dollop a tsp of mixture into the bottom of each but tin, then add half a date. Cover with the remaining mixture.
Bake for around 25 mins until slightly risen, golden brown and firm to the touch.
Prise carefully from the tins and cool on a wire rack.
|Looking unassuming, keeping their date centres secret|
I'm looking forward to my early breakfast now... I suspect I'll be grabbing one of these as I rush out the door.
|Hello breakfast - you'd probably go well with a coffee - I'll probably not have time to drink one!|