Breakfast Muffins
Servings: 6 muffins
Ingredients
Dry Ingredients
- 110 grams plain flour
- 40 grams museli
- 50 grams brown sugar
- 20 grams white sugar
- ½ tsp salt
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon - or use ¼ if you don’t like things too spiced!
Wet ingredients
- 1 tbsp golden syrup/honey
- 1 egg
- 50 grams oil - vegetable/sunflower/rapeseed - Ive measured in grams not ml
- 50 grams alpro plain yoghurt – or any yoghurt you like
- 1 tsp vanilla extract
- Squeeze of lemon – optional
Other
- 18 blueberries and a tbsp of any flour
- Sprinkle of extra museli for the tops
Instructions
- Preheat the oven to 180oC. Line your muffin tray with paper cases.
- Add all the dry ingredients to one bowl and mix.
- Add all the wet ingredients to another bowl and whisk.
- Combine the dry and wet ingredients together and whisk until JUST combined – don’t overwhisk otherwise you’ll end up with tough muffins.
- Separately, mix the extra tbsp of flour with the blueberries so they get a light coating. This prevents them from sinking to the bottom of your muffins.
- Add half the blueberries to the muffin mixture and lightly mix in.
- Add enough mix to each muffin case to fill it to approximately 2/3rds.
- Add the remaining blueberries to the top, with a generous sprinkle of museli.
- Bake for 20-25 mins or until golden ontop and a knife comes out relatively clean when poked in the middle of the muffin (the moisture from the bluebberies will mean it won’t come out completely clean).
- Leave to cool in the baking tray for approx. 5 mins and then move to a wire rack.
Notes
Will keep for at least 3-4 days in an airtight container and freeze well too.