For most of us, the word ‘daffodil’ sparks a stream of Mother’s Day memories. Quite rightly, it should be left that way. But at Stoats HQ, when we pot our daffodils, we pot them in porridge pots (of course). Instead of your standard soil, we use crumbled chocolate oat muffin to make a Mother’s Day gift that is well and truly daffodil-licious!
This isn’t actually a new recipe (and although our first version used the Cranberry & Blueberry quick pots, you could use any of the flavours in our marvellous range…). We showed you how to make our chocolate oat muffins in this previous blog post… (http://www.eatstoats.com/blog/cranberry-blueberry-quick-pot-quick-muffin/)
The difference is all in the crumbling of the muffin and then the ‘potting’ of your flowers, using the crumbled muffin just as you would soil. First though, you’ll need to pop a scoop of slightly softened ice cream at the bottom of each porridge pot once you’ve removed the muffin. Then you can re-add the crumbled muffin and ‘plant’ your flowers; just be sure to cut them to a length where they will stand (albeit not for long…)
And there you go - easy peasy!