I love these muffins they are stodgy but delicious! Recipe to follow!
Ok so on Sunday I got 2 punnets of blueberries and a punnet of raspberries from morrisons for less than £1! So I decided to make some breakfast muffins. However, today when I went to use them they were slightly black and furry so I decided to throw them away. I had already made the batter though so I decided to improvise…
Mixed Fruit Breakfast Muffins
Makes 14 (ish)
1 cup self raising flower
1 and 1/2 cups oats (I used stoneground)
1 tsp baking powder
1/2 cup soft brown sugar
1/2 cup caster sugar
1 cup milk
2 tablespoons flora cuisine or equivalent (or veg oil if you prefer NOT butter/marg)
2 teaspoons vanilla essence
Zest of 1 lemon
200-300g fruit of your choice chopped (I used raisins, dried mix of apricots, prunes, figs and pears)
Preheat your oven to 190°c and line a tin with muffin cases.
Combine the dry ingredients in a mixing bowl. No need to sieve as lumps give a better texture!
In another bowl beat the egg with the flora (or oil) then gradually whisk in the milk. Next stir in the lemon zest and vanilla extract and set aside.
Make a well in the centre of the dry ingredients. Pour in the wet mixture and gently combine DO NOT over mix! It doesn’t matter if some of the dry ingredients are still dry for now.
Roughly chop the fruit (unless you are using fresh berries in which case leave them whole) and fold into the cake mixture.
Half fill each muffin case (about 1 heaped tablespoon if you are using full size muffin cases 1 heaped teaspoon for fairy cases) and bake in a preheated oven for around 15 minutes until golden on top!
Stand for a few minuted before serving. Enjoy 1 or 2 for breakfast for a filling flavoursome start to your day! Perfect for a monday morning
Feedback and opinions welcomed.
Seasonal variety coming soon!