Healthy Yummy Breakfast Muffin by Lucy Maxwell

Healthy Yummy Breakfast muffin by Lucy Maxwell

Posted by Competition Entrant on 14/01/2014

  • Vegetarian
  • Blog post
  • 5 of 5 9
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 8 people
  • Recipe course: Desserts

Can be made with these products:

Ingredients

100g self raising whole meal flour
3 free range large eggs
100g caster sugar
100g plain white flour
1tsp baking powder
200g butter (soft)
2tbs plain natural yoghurt

All or a selection of following as you choose:
Handful crushed walnuts
1 medium carrot grated
1 apple grated (including peel)
Handful porridge oats
2 tbs sunflower seeds
1tbs pumpkin seeds
Handful sultanas
4 chopped apricots
1tsp poppy seeds

Entered by Lucy Maxwell on 14/01/2014

Beautifully moist and tasty muffins, that are great for a healthier afternoon treat or a quick easy breakfast on the go. The whole family can help with the preparation, grating or adding handfuls of seeds and they taste really yummy. Our family love these easy to bake muffins, and they don't last long once they come out of the oven. You can add all the different fruits, seeds, nuts and carrot or mix it up as you like. Beetroot can be a good addition, as are other nuts or dried fruits just keep to roughly the same quantities. If we had the Kenwood mixer they would be even easier to cook! You can reduce the sugar even more depending on your taste - in any case these muffins have some great things in it compared to most other sweet treats. The fruit, veg, nuts, seeds and whole grains all make this pretty awesome as well as tasting fabulous. Enjoy! 

Method

  1. Cream the butter and sugar together in a bowl with a whisk, then add the eggs one by one until fully incorporated.
  2. Sieve in the wholemeal and white flour, then add the baking powder.
  3. Mix the flour and baking powder in but only until just incorporated, you don't want to over work or your muffins won't be fluffy and light.
  4. Add the yoghurt, porridge oats, grated carrot and apple, plus your chosen nuts, seeds and dried fruits and incorporate into the mixture.
  5. Pop a large spoonful of the mixture into about 9 muffin cases in a muffin baking tray and cook at 180 degrees for around 15-18 minutes.
  6. Check the muffins by gently pressing on the top, and if they spring back up they should be ready.
  7. Remove the muffins from the baking tray as soon as you take them out of the oven.
  8. Leave to cool slightly on a wire rack before enjoying with a cup of tea!

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Ingredients

100g self raising whole meal flour
3 free range large eggs
100g caster sugar
100g plain white flour
1tsp baking powder
200g butter (soft)
2tbs plain natural yoghurt

All or a selection of following as you choose:
Handful crushed walnuts
1 medium carrot grated
1 apple grated (including peel)
Handful porridge oats
2 tbs sunflower seeds
1tbs pumpkin seeds
Handful sultanas
4 chopped apricots
1tsp poppy seeds

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