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

In a bowl mix 1 cup of finely ground semolina with 2 cups of milk (can substitute powdered milk and water), and 1 tablespoon of butter, and cook in the microwave for 3-4 mins stopping and stirring to prevent lumps. (don’t forget to turn on the oven – pre-heat to medium).

Add to this warm cooked semolina porridge – 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 muffin liners (spray with oil spray if worried about muffins sticking to inside of paper) – fill muffin liners to 3/4 – 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