We sent Jill a box of Hamlyns products to Paris to try, and were absolutely delighted with this breakfast muffin recipe she developed, based on her granny’s bran muffin recipe, using our Scottish Oats & Bran. Here’s how to make them.
Best served fresh on the day but for busy bakers, make the night before and store in an airtight container once cool.
Instead of 100g dates, you can mix 50/50 of dates and sultanas. Another variation is to replace the dates with soft dried apricots – particularly the organic dark ones.
Jill Colonna is from Edinburgh but for the past 25 years has been living the French-Scottish life in Paris with her Corsican husband and teenage girls. Jill is author of two patisserie recipe books, ‘Mad About Macarons’ and ‘Teatime in Paris’ and writes at MadAboutMacarons.com