Packed full of flavour and nutritious almond and fruits a delicious and semi-healthy way to start your day. Popular with kids and adults.

Prep

1. Pre-heat the oven to 200C/400F/gas 6. Drop 12 muffin cases into 1 large or 2 small muffin trays.
2. Melt the butter in a small pan. Tip into a dish to cool. Mash the banana.
3. Wash and dry the blueberries thoroughly. Snip the dried fruits. Wash and dry the orange.
4. Make the crumble. Tip the ingredients into a bowl. Rub them lightly together between your fingers until the mix resembles breadcrumbs. Set aside.
5. For the muffins: sift the flour, baking powder and bicarbonate into a bowl. Add the ground almonds and sugar. Grate the orange zest over the top.
6. Beat the eggs together. Add the milk and cooled butter. Tip into the flour mix. Add the orange juice and banana. Mix everything together pretty quickly using a fork to create a lumpy batter.
7. Stir in the fresh and dried fruit for quick but even distribution.
8. Spoon the barely-combined mix into the muffin cases. They should be about two-thirds full.
9. Sprinkle evenly with crumble – you may not need it all. I sometimes push an extra blueberry or two into the tops too.

Cook

1. Bake for 15-20 minutes till the tops are lightly golden. Test one by pushing a cocktail stick/thin wooden skewer into the centre. It should come out clean.
2. Remove and leave to cool on a rack until warm or cold.

 Plate

1. Enjoy these warm with a coffee or a glass of orange juice. They are also good cold and make a good energy breakfast to-go. They also work well for an afternoon tea or lunch treat. Re-heat from cold for 2 minutes if you prefer. Best on the day or within 2 days.