4 oz butter/margerine

4 oz sugar (I like light muscovado)

2 med/large bananas

2 eggs

4 oz dried cranberries

4-5 oz rolled oats

4-5 oz mixed nuts & seeds

6 oz self raising flour & ½ teaspoon baking powder

soften the butter in the microwave for a few seconds, so it’s mushy but not totally melted, add the eggs, sugar and bananas (broken into bits) and blitz with a hand blender until it’s completely smooth. mix in the dried fruit, oats and nuts and seeds, then stir in the flour & baking powder. Spoon into muffin cases (This is a big batch of mixture, I make 12 big, deep muffins with this) and bake at 180 for 25 minutes, until they have risen a bit and are lightly browned and firmish to the touch.

The cranberries, oats and nuts & seeds measurements are aprox, I did weigh them as I made these this morning, but you don’t have to be exact. Also this works with any combination of dried fruit and nuts/seeds. chopped apricots, almonds, what ever you like, and a few drops of vanilla essence is nice to. Or, if you want a zingy breakfast add some ground ginger and glace ginger to the mix too.

My nuts & seeds mix is: sunflower seeds, pumpkin seeds, sesame seeds, poppy seeds, flax/linseeds, flaked almonds & chopped hazel nuts, but again, you can use any mixture you like.

I put half of them in the freezer and then eat the others. One of these keeps me going until lunchtime. Yum!