Triple-Tested recipes
Once again, we’re supporting The Brilliant Breakfast campaign by The Prince’s Trust this October, raising money to help disadvantaged young women turn their lives around. You can, too! Here’s all the recipe inspiration you need to start your day the right way…
Cinnamon Cruffins
A super-easy cheat version of this famous layered pastry. Kids will love helping to make these croissant and muffin hybrids.
Hands-on time 20min, plus rising and cooling. Cooking time about 20min. Makes 12
• 2 x350g tubes Jus-Rol croissant dough
• Plain flour, to dust FOR THE FILLING
• 75g light muscovado sugar
• 50g caster sugar
• 1tbsp ground cinnamon
• 50g unsalted butter, melted and cooled, plus extra to grease FOR THE TOPPING
• 40g caster sugar
• 1tsp ground cinnamon
1 Unpack and unroll both croissant doughs on to a lightly floured work surface and arrange 1 above the other, with a long side just overlapping, to make a large rectangle, roughly 33 x 70cm. Pinch together the serrated seams and the overlapping edge.
2 For the filling, in a small bowl mix the sugars and cinnamon. Brush the melted and cooled butter over the top of the pastry. Sprinkle over the cinnamon sugar to cover.
3 Roll up as tightly as you can from a long edge. Cut into 12 equal rolls (each about 5½-6cm wide). Working 1 roll at a time, carefully find the loose end and stretch slightly, then tuck under 1 cut-side of the roll. Place in a muffin tin (with the tucked end down). Repeat with the remaining rolls.
4 Press down on the rolls with the palm of your hand to flatten to roughly the level of the top of the tin. Loosely cover with greased clingfilm (butter-side down).
5 Set aside at room temperature for 20-30min, or until slightly risen.
6 Preheat oven to 190°C (170°C fan) mark 5. Uncover and bake the cruffins for 20min, or until deeply golden. Leave to cool in the tin for 5min, then transfer to a wire rack to cool completely. For the topping, in a shallow bowl mix the sugar and cinnamon. 7 Roll the cooled cruffins in the cinnamon sugar to coat and serve.
PER CRUFFIN 287cals, 4g protein, 14g fat (9g saturates), 35g carbs (18g total sugars), 1g fibre
GET AHEAD Prepare to end of step 4 the evening before you want to serve. Chill. Complete recipe to serve.
TO STORE Keep in an airtight container at room temperature for up to 3 days.
Vegan Berry Smoothie
This bright pink smoothie is full of goodness and can be adapted to use any yogurt or frozen fruit.
Hands-on time 10min. Serves 4
• 350g frozen mixed berries
• 2 ripe bananas
• 250g vegan yogurt alternative, we used soya
• 100g rolled oats
• 4tbsp chia seeds
1 Put all the ingredients into a la
