Breakfast muffins

Breakfast muffins


Architect Chris and designer Tom are responsible for our new pop-up bar that we take to creative morning-time events.

‘If we were to describe our studio in food terms it would have to be something good for sharing, unfussy and uncomplicated – something easy to consume when we gather around a table to have a brainstorm for a project. It would have to be delicious and substantial. These muffins seem to tick all the boxes and are perfect for a morning team-briefing session or a breakfast meeting. They are filling, thanks to the bran and oats, and moist because of the soaked prunes.

They are also great for making in batches at the weekend and then enjoying as a speedy breakfast during the week – they keep well for a good few days. They are also suitable for freezing. Wrap the freshly baked muffins individually before freezing. If you want to enjoy a muffin for breakfast, take it out of the freezer in the evening and leave at room temperature overnight.’ Chris Kennedy and Tom Woods of Kennedy Woods Architecture


Quantity Ingredient
1 earl grey tea bag
150-200ml boiling water
250g soft prunes
200g unsalted butter
75g soft light brown sugar
100g whole almonds, skins on
200g wholemeal spelt flour
100g oats, plus extra for sprinkling
150g oat bran
1/2 teaspoon salt
1 1/2 teaspoons bicarbonate of soda
2 eggs
350ml natural yoghurt


  1. Preheat the oven to 170°C and line a muffin tin with paper cases.
  2. Put the Earl Grey tea bag in a small bowl and pour over the boiling water. Allow to soak for a few minutes. Place the prunes in the bowl.
  3. Melt the butter with the sugar in a small saucepan. Set aside to cool slightly.
  4. Heat a large frying pan (skillet) and toast the almonds for a few minutes until lightly browned and fragrant — keep a close eye on them as they can burn quickly. Transfer to a chopping board and set aside to cool.
  5. Put the flour, oats, oat bran, salt and bicarbonate of soda in a large bowl and mix well. Roughly chop the toasted almonds and add them to the mix.
  6. Take the prunes out of their tea bowl and chop into bite-sized pieces.
  7. In a bowl, whisk the eggs and the yoghurt, add the butter and sugar mix and stir in the prunes. Pour all this over the dry ingredients and mix until just combined. Avoid stirring the dough too much, otherwise the muffins could turn out hard.
  8. Spoon equal quantities of the mixture into the muffin cases. Sprinkle with some oats and bake for 20–25 minutes, until fully risen and golden in colour.
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