Sunshine breakfasts

Peach Melba Muffins

Ingredients (Makes 12)

◆ 275g plain flour

◆ 1tbsp baking powder

◆ 85g porridge oats

◆ 175g golden caster sugar

◆ 3 peaches

◆ 2 eggs

◆ 250ml fat-free yogurt

◆ 75g butter, melted

◆ ½tsp vanilla essence

◆ 100g raspberries

◆ 1tbsp demerara sugar

1 Preheat the oven to 200°C, Fan 180°C, Gas Mark 6. Line a 12-hole muffin tin with paper cases. Sift the flour and baking powder together into a large bowl. Stir in the oats and sugar.

2 Chop two peaches and slice the other. Mix the eggs, yogurt, butter and vanilla together in a jug. Pour on to the flour mixture and stir until just blended. Fold in the chopped peaches and raspberries.

3 Divide the muffin mix between the cases. Top each muffin with peach slices and sprinkle with demerara sugar. Bake for 20-25 minutes, until risen and golden. Transfer to a wire rack and allow to cool. Serve warm.

Smashed Avocado And Bacon Bagels

Ingredients (Serves 4)

◆ 8 rashers back bacon

◆ 4 sprigs baby tomatoes on the vine

◆ 2tsp sunflower oil

◆ 3 ripe avocados

◆ Juice of 1 lime

◆ 1tbsp half fat mayonnaise

◆ 4 bagels

◆ 2tbsp snipped chives

◆ Salt and freshly ground black pepper

1 Place the bacon under the grill and cook for 8-10 minutes until cooked and crispy. Place the tomatoes on a small tray, sprinkle with oil and place under the grill for the last 5 minutes.

2 Meanwhile cut the avocados in half, scrape out the flesh from the shells and place in