In difficult times like the Covid-19 outbreak in Singapore, it is best to maximise the free time we have in between as we undergo the mandatory work from home. It is important to keep ourselves healthy physically and mentally at the comfort of our homes. The Circuit Breaker is definitely an opportunity for many such as myself to get back on the bandwagon to be self-proclaimed chefs on social media!

As a person who enjoys the simplest things in life, culinary is both a knowledge and skill that I would appreciate in the future as a bachelor. Therefore, I enjoy watching cooking shows on the television; international channels on cable and now, we have Netflix! On a fine Saturday afternoon, as I was browsing around the channels, I discovered a culinary show on BBC Lifestyle and Nadiya’s Family Favourites was on!

The Great British Bake Off season 6 (2015) winner, Nadiya Hussain was the first British Muslim to clinch the title in the culinary world in United Kingdom. The mother of three children has been busy since being a food columnist, TV show guest panellist and author of several cookbooks, novels as well as a memoir, Finding My Voice (I am seriously considering ordering on Amazon if I can get it shipped here!). She was also commissioned by the Buckingham Palace in 2016 to a bake for Queen Elizabeth II’s cake for her 90th birthday celebrations (which falls on 21th April – today!). Nadiya chose to present her with an orange drizzle cake with orange curd and orange buttercream.

As a thoughtful gesture to the family, I plucked out the courage and try out Nadiya Hussain’s Very-Berry Breakfast Muffins and the instructions are as follows;

Ingredients:

• 200g plain flour
• 200g rolled porridge oats
• 75g soft light brown sugar
• 3 tsp baking powder
• Pinch of salt
• 2 large eggs
• 2 ripe bananas, mashed
• 3 tbsp sunflower oil
• 250ml whole milk
• 50g blueberries
• 75g raspberries (halved)

Instructions:

• Preheat the oven to 200∞C fan/gas mark 7.
• Line a 12-hole muffin tin with muffin cases.
• Combine the flour, oats, sugar, baking powder and salt in a bowl.
• Mix the eggs with the mashed bananas in a separate bowl then add the wet mixture to the dry ingredients.

• Add the sunflower oil and milk, and give it all a good mix, then add the berries and mix again.
• Half-fill each muffin case with the mixture then place the tin in the oven and bake for 25 minutes, or until the muffins are well-risen and golden on top.
• Remove from the oven and leave to cool for 5 minutes, then enjoy them warm!

The baking process was simple but be mindful not to over-stir the batter as it will determine the rising effect of the muffins. My father was not a fan of it as it was less sweet as compared to those from the local bakeries. It is perfect for anyone as it is a healthier choice with berries and bananas “hidden” from sight. let your imagination go wild by adding a variety of other fruits! It is wonderful to share the joy of a nutritious breakfast with the family as the home is transformed into a co-working space during this Circuit Breaker.

If you can’t get enough of Nadiya’s recipes and her cheeky antiques, tune in to her latest series, Time To Eat on Netflix which premieres in Singapore on 29 April 2020! If you have any baking queries, drop her a message on Twitter (she replies!), Instagram and Facebook .