I did a bit of cleaning the other day (well tried to) in the aim of sorting through my piles of books and food magazines so I could keep things together and make them easier to find. At the end of the 'cleaning', I'd managed to unearth all of my Donna Hay cookbooks and magazines and I'd very easily filled an entire 60L container! There were a handful that didn't quite make the box because they just wouldn't fit! You could say that I'm a little obsessed with Donna and well, I actually want to get a hold of some of her back issues but unfortunately most of them have sold out!
Call me biased but I'm a big fan of Donna Hay. I love how simple and tasty her recipes are, haven't come across a bad one yet (though I do agree with others who say that her recipes might not be as detailed as they should be), the photography in her cookbooks and magazines is stunning and I love Donna for the fact that she makes me excited about food. There isn't a recipe I wouldn't make out of her books and well, a long time ago I gave up bookmarking the recipes I wanted to make out of her books, I ended up bookmarking each one! Anyway, here's a recipe I adapted from her Simple Essential's collection 'Fruit'.
Preheat oven to 180 degrees. Place 185ml vegetable oil, 330g caster sugar, 125ml milk and 3 eggs in a large bowl and whisk to combine. Add to the mix 450g sifted plain flour, 2tsp baking powder, 20g rolled oats and 1 1/2 tsp cinnamon. Stir to combine. Finally add 1 grated apple, 2 mashed bananas and 250g chopped strawberries (I defrosted frozen ones I had in the freezer). Stir the entire mix to combine but be careful not to overmix.
Fill 18 x lined muffin holes with the mix. Sprinkle the tops with 30g rolled oat and 1 tbsp raw sugar.
Here's how they look in the book.
Bake for 25 minutes.
Here's how they look out of the oven. Above recipe makes 18.
Set muffins onto a wire rack to cool.
In the usual fashion, I stood by the oven (or pressed my face into the oven window) and watched these muffins whilst they baked. I was surprised at how quickly they expanded and at one point, was quite concerned that the bottom tray would rise to much and get caught in the tray above it. Thankfully, all was well, the muffins made their way out and made their merry way into my stomach!
True to the title of this post, this recipe makes a kick arse breakfast muffin. It's sweet, but not too sweet and with 3 kinds of fruits in the ingredients, I'd like to think that it's actually healthy!