Here is a recipe for my favourite breakfast muffins – super quick to make – eat them warm straight from the oven – send your kids to school with a full tummy and lots of energy for the day.
Semolina breakfast muffins
pre-heat oven to medium
- In a bowl mix 1 cup of finely ground semolina with 2 cups of milk (substitute powdered milk and water if you like), and 1 tablespoon of butter, and cook in the microwave for 3-4 mins stopping and stirring to prevent lumps. Whisk to get rid of any lumps then …
- Add 2 beaten eggs, 2 dessertspoons of sugar, 1 teaspoon vanilla, pinch of salt and 1 cup self raising flour (or if using plain flour add 2 teaspoons baking powder). Mix till goopy but not too thick – must be able to drop off the spoon – if too thick add a little more milk, if too runny add a little more flour.
- Prepare muffin trays with paper or silicon muffin liners (spray with oil spray to prevent muffins sticking to inside of paper) – fill muffin liners 3/4 full – mixture should make 12 muffins.
- Cook on medium heat for 15-20 mins – until golden brown on the top … eat warm
OPTIONAL – poke a couple of milk chocolate chips into the middle of each muffin before baking for a sweet surprise for the kids.
ALTERNATIVE – I have also made this very successfully using oatmeal porridge as a base instead of semolina porridge.
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