Super Breakfast Muffins | Jamie Oliver | AD

Hi guys, I hope you're really, really well. Look it's been a little bit of a crazy time recently, but one thing is for sure is a lot more people are doing a lot more baking. So me and Hotpoint wanted to give you some really good, really useful recipes and this muffin recipe is amazing. When I was a kid my favourite cake was a carrot cake, okay. So I've gone down that path using carrot, banana and sweet potato. This is something I do with my kids all the time. It's super delicious and really nutritious. This recipe has four, yes four, of their five fruit and veg a day, which is brilliant. It's a killer recipe. So let's do this. It all happens here with a box grater. So I'm going to grate 300 grams of carrots, now 300 grams of the sweet potato and I'm not going to bother peeling either, just give them a nice wash. So my little kids love doing this, they get involved. It all happens in one bowl, so it's super simple and just one thing to wash up. Next 300 grams of banana and I'm just going to slice that up. Just keep back 12 nice slices and then the rest of it get into the bowl. Next up raisins, now that could be any dried fruit. Then six beautiful large free range eggs. We're now going to go in with 250 grams of self-raising flour and then to give it a really nice creamy flavour and some lovely little kind of curds, three tablespoons heaped of lovely cottage cheese. For me the recipe is really cool, it all happens in one bowl. If you're going to buy a muffin, you know they're quite expensive and if you do it at home what's really nice is you can upgrade to lovely free range eggs and still save a load of money. I'm going to sweeten this with a nice tablespoon of honey and then a little pinch of cinnamon, which works really well with the carrot, the sweet potato and the banana. For me this recipe is great for kids because they can crack the eggs, they can get all the ingredients in a bowl and sort of mix it all up nicely and then dividing it into 12 little muffin wrappers, right. Dollop it into your little muffin wrappers and pat it down. Look at those. At this stage what I like to do is get those slices of banana and just put one on top. It just kind of looks pretty. You can put some crushed nuts or sliced almonds on top, nice and nutritious and then to finish off with just a tiny little drizzle of honey, just to kind of make those almonds really caramelise and go toffee like. So bake these for 35 minutes at 180 degrees celsius, which is 350 degrees fahrenheit and thanks to the multi-flow technology, which evenly distributes heat, these are going to bake perfectly. Look at those, come on! I love the way they've gone golden, crispy, absolutely beautiful. Normally I'd let these cool down for about 10 minutes, but while they're hot they're really good as a dessert with some custard, amazing. They're fantastic as a snack or in a packed lunchbox, really, really good. I love all muffins but these are really nutritious and delicious. Look at that, come on! Golden, crispy, caramelised, delicious. I really want to eat that. Now what's brilliant about these delicious muffins is if you say give these to your kids for breakfast, two of these makes up four of their five fruit and veg a day and also because of the eggs in there and the sprinkling of nuts and the lovely cottage cheese, it's also balanced. Happy days. So I think they're going to love that. So good. What's brilliant about the sweet potato and the carrot is not in a million years did it taste like vegetables, right? It's really become part of the juiciness and the structure of that sponge. Really, really nice. What a lovely, lovely muffin. So there you go guys, delicious, nutritious, really easy and fun and whether you've got kids or not, give it a go and if you want more inspirational recipes from me and Hotpoint, go to hotpoint.co.uk