Earlier today I threw a brunch for ten friends (and six tiddlers). We started with chopped strawberries and blueberries, with dollops of greek yoghurt and drizzles of honey (courtesy of my lovely pal Lee). Then I made two different frittatas, both with miniature Jersey new potatoes and huge free range eggs. One also had spicy chorizo, roasted cherry tomatoes and fresh chives, the other had spinach, petit pois, a handful of mint and goats cheese. I served them alongside a mountain of crispy bacon and doorstops of tiger bread. Afterwards we had French roasted coffee and English breakfast tea - along with these muffins. They're Nigella's Granola Muffins from her Feast cookbook and are a cinch to make. It's essential to serve them just-from-the-oven-warm and although they're yummy by themselves, I stocked the table with homemade jams and marmalades too.
Nigella's Granola Muffins
225g plain flour
1 teaspoon of bicarbonate of soda
1/4 teaspoon of salt
250ml buttermilk
1 egg
175g light brown sugar
80ml vegetable oil
250g granola
Mix together the flour, bicarbonate of soda and salt. In a separate jug, whisk the buttermilk, egg, sugar and vegetable oil.
Pour the wet ingredients into the dry ones and mix to combine.
Fold in the granola and divide into paper cases in a muffin tin.
Bake at gas mark 6/200 degrees for approx 25 minutes.
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