Liam Charles’ breakfast muffins

You’re on the go but breakfast is essential. Before you leave the house you take a last glance at your kitchen worktop and you see cupcakes and a fruit and nut mixture – what do you choose? How about a combination of the two? Enter these breakfast muffins.

breakfast muffins
Haarala Hamilton

MAKES 24

450g self-raising flour
1½ tsp baking powder
¼ tsp ground cloves
1 tsp ground cinnamon
150g light brown sugar
75g dark brown sugar
3 large eggs
375ml whole milk
150g unsalted butter, melted
½ tsp vanilla extract
100g mixed dried fruit
160g pecans, toasted and chopped

YOU WILL NEED
2 × 12-hole muffin trays and 24 cupcake cases. Preheat your oven to 180C/fan 160C/gas 4 and line the muffin trays with the cupcake cases.

FOR THE MUFFIN MIX
Sift your flour, baking powder, cloves and cinnamon into a large bowl and stir in both sugars. Whisk your eggs, milk, butter and vanilla in a separate bowl. Tip the wet ingredients into the dry and quickly mix together. Stir in your dried fruit and pecans.

BAKE ‘EM
Fill each paper case just over halfway and bake for 23 minutes, until a skewer inserted in the middle of a muffin comes out clean. I know, why so precise? But it always seems to work for me. Give it a couple more minutes, though, if they are not baked. Allow to cool for 2 minutes before you nab one and dart out of the door.

SAVE 25% ON LIAM’S NEW BOOK
Cheeky Treats by Liam Charles will be published by Hodder & Stoughton on 12 July, price £20. To order a copy for £15 until 15 July visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15.