Overnight muffins

I like this recipe, because you can put the batter in the fridge overnight and then bake the muffins for breakfast! The batter firms up and is easier to handle, so the recipe is especially dyspraxia-friendly. This recipe is for blueberry muffins but you can also mix it up a bit with the flavours, maybe do some with blueberries, or apple, raspberry, chocolate chips, whatever you like.

(Recipe by Paul Hollywood, BBC website)

You will need:

• Large bowl

• Kitchen scales

• Electric mixer

• Tablespoon

• Spoon or scoop (for putting the batter into the muffin cases. I use a Tala Simply Press Ice Cream Scoop)

• Measuring spoons

• Muffin baking tray

• Muffin cases

• 110g plain flour

• 110g butter, softened

• 65g caster sugar

• 2 free-range eggs

• 1 and a half teaspoons of baking powder

• 125g blueberries

Make the batter:

1. Put the butter and sugar in the bowl.

2. Cream the butter and sugar together for a minute with the electric whisk.

3. Crack the eggs into the bowl.

4. Mix for three minutes with the whisk.

5. Add the flour and baking powder.

6. Stir to combine with a spoon.

7. Refrigerate overnight.

Bake:

1. Heat your oven to 200C/ 180C fan/ Gas 6.

2. Spoon the mixture into each muffin case, to just over half way.

3. Stud each muffin with about eight blueberries.

4. Bake for 20 minutes, or until golden on top.

5. Ideally, serve warm.