One of the tastes I have come to really enjoy over here is Golden Syrup. A pale thick amber coloured syrup, it is a form of inverted sugar syrup, made in the process of converting sugar cane juice into sugar. Oh, it is soooo scrummy and has a lovely caramel like, almost buttery flavour.
I often have a spoonful of it on my oats in the morning. Actually you can buy instant oat breakfast packets over here, just like the Quaker oat packets from home, but flavoured with golden syrup. It's by Quaker as well, but I have to say I like the consistency of the British one a lot better. It's chunkier and not so smooth, almost nutty.
It seemed quite natural to combine two of my favourite breakfast flavours in a delicious breakfast muffin!!
Wholesome, sweet and sticky, with a scrummy blob of golden syrup baked right into the centre . . . these are real family pleasers. Moist and full of flavour, with a toothsome oatmeal, demerara sugar topping and a final brushing with warmed golden syrup upon removal from the oven. I like to think of these as a fantastic storecupboard ingredient muffin that I always have the ingredients to hand for.
I've never had anyone turn one down, and in fact most people go back for a second one!
Makes 12 medium muffins
Sweet and deliciously sticky. You won't see the blog of golden syrup in the middle, but you'll taste it when you bite into one of these. Moreishly scrummy!!
310g plain flour (about 2 1/2 cups)
150g light muscovado sugar (scant 3/4 cup packed)
2 tsp baking powder
1/4 tsp salt
30g of porridge oats (1/3 cup)
180ml milk (3/4 cup)
2 large free range eggs
125g butter (scant half cup)
3 fluid ounces of golden syrup (3/8 cup)
4 TBS of large flake oats
2 TBS demerara sugar
2 TBS golden syrup warmed
Preheat the oven to 200*C/400*F/ gas mark 6. Grease and flour 12 muffin cups, or line with papers. Set aside.
Whisk together the flour, muscovado sugar, baking powder and salt. Stir in the oats. Melt the butter and then whisk the golden syrup into it. Beat the eggs and milk together. Add both liquid ingredients to the dry ingredients and fold together with a metal spoon, just until combined.
Half fill each muffin cup with the batter. Place a scant 1/2 teaspoon of golden syrup in the centre of each. Top with the remaining batter. Sprinkle the oats and demerara sugar evenly over top of each.
Bake for 20 to 25 minutes, until well risen and golden and the tops spring back when lightly touched. Remove from the muffin tins to a wire rack and brush the top of each with some of the warmed golden syrup. Allow to cool a little bit before eating.