Generally, even the sparrows turn their beaks up at cold leftover porridge. But this resourceful recipe is a great way to use up the cup or so of glutinous stuff that often remains at the bottom of the porridge pan. Prepare the wet and dry ingredients the night before and you can quickly turn leftover porridge into a rather splendid way to start the following day.
Ingredients
- 225 g plain flour
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp sea salt
- 2 tsp ground cinnamon
- 100 g light muscovado sugar, plus extra for sprinkling
- 100 ml plain yoghurt
- 50 ml milk
- 1 egg
- 100 ml sunflower or rapeseed oil
- 150 g cold cooked porridge
- 2 ripe bananas, 1 mashed to a purée, 1 sliced into 10 pieces
Equipment
- 12 hole muffin tray, holes about 6.5 cm in diameter and 2 cm deep, 10 lightly greased or lined with 10 paper muffin cases or 15 cm baking parchment squares
How to Make It
- Preheat the oven to 200°C/Gas mark 6. Sift the first five ingredients into a medium mixing bowl. Add the sugar and mix together evenly, either by mixing with a spoon or beating with an electric mixer for about 30 seconds on the lowest speed.
- Preheat the oven to 200°C/Gas mark 6. Sift the first five ingredients into a medium mixing bowl. Add the sugar and mix together evenly, either by mixing with a spoon or beating with an electric mixer for about 30 seconds on the lowest speed.
- Divide the mixture between the muffin cups, filling each to three-quarters full (this will be about one fully laden tablespoonful per cup). Pop a piece of banana in the centre of each and sprinkle with a little muscovado sugar.
- Bake in the oven for 20–25 minutes until well risen and the tops are golden. The muffins should spring back into shape when lightly touched.
