One of the recipes I made for my #30Breakfasts challenge was for cornbread muffins. I used this recipe from the Good Food website, which was super quick and easy. I prepared it the night before, made 6 muffins, had one for breakfast, took one to work, and have the others in the freezer, ready to be eaten up whenever I want them. Perfect!
But then I saw a photo from Molly Yeh on Twitter of her cranberry cornbread parfait, and I thought ‘that sounds like a good thing to do with one of the muffins in the freezer!’ so I made a variation of my own. I didn’t actually refer to her recipe when making this, so it’s quite different – more ‘inspired by’ than ‘based on’. This was super simple for me because I had the muffins to hand, and if you don’t mind doing a bit of prep the night before, I think it’s well worth it.
- 1 cornbread muffin
- 1 tbsp raspberry jam
- 1 banana
- 2 tbsp greek yoghurt
- Sprinkling of cranberries
Step one: In a glass or bowl, layer up half the cornbread, followed by the raspberry jam, then the chopped up banana, the other half of the cornbread, and finally top with yoghurt and the cranberries.
This was DELICIOUS. I mean, really, truly and exceptional breakfast, and definitely something I’ll be making again. As usual with this kind of ‘toss it together’ recipe, I used what I had to hand, and I think any kind of fruit would work well in it. Rather than cranberries, you might just use some kind of sunflower seed or a nut, and if you have leftover muffins of some other kind that would work too. Hopefully, like Molly’s photo did for me, this might just act as a bit of inspiration for something different to do with your morning breakfast!