breakfast muffins

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U

ukkez

Guest
#1
#1
  • 300g plain wholemeal flour
  • 50g rolled porridge oats, plus extra for decoration
  • 3 heaped tsp baking powder
  • ½ tsp mixed spice
  • ½ tsp ground cinnamon
  • 100g raisins
  • 100g dried apricots, chopped
  • 50g pecans, chopped
  • 50g caster sugar
  • 100ml sunflower oil
  • 150ml natural yogurt
  • 150ml milk
  • 1 medium egg, beaten
  • 2 medium bananas, mashed
  • 1 tsp vanilla extract
  • 2 small apples, grated
  • 1 medium carrot (100g peeled weight), coarsely grated

  • To Decorate
  • Sunflower and pumpkin seeds


Method


  1. Preheat the oven to 190°C, gas mark 5. Lightly oil a non-stick muffin pan with 12 large cups (or two six-cup pans).
  2. Combine the first nine ingredients (the dry ingredients) in a large bowl and set aside. In another bowl, mix the remaining (wet) ingredients well. Pour the wet ingredients into the dry and stir until just combined. Spoon into the prepared pans.
  3. Sprinkle with oats, sunflower and pumpkin seeds, and bake for 20 minutes or till a skewer inserted into the middle comes out clean. Leave in the tin for 5 minutes, then cool on a rack. Eat when still warm. You can prepare the dry and wet ingredients the night before. Combine the two in the morning and you'll have a fresh-baked breakfast.






i was looking for a quick easy breakfast my hubby could grab and go and i found these, soooooo nice, i only had one banana no carror and used 3 apples dint have peacan nuts so just used mix nuts but i had one and its very filling, lots of ingredients but well werth it, im so happy with them. hope you guys enjoy them as much as i did. oh and mine oven is a fan oven so i had to turn in down to 170c xx
 
C

cheerful

Guest
#2
#2
TY i will sure try that once, im a big muffin and cupcake baker :D
 
RedTent

RedTent

Banned
#3
Oct 31, 2011
8,200
182
0
#3
Such a wonderful recipe, but I can’t understand grams. I converted it, and although they don’t convert exactly, this seems to work.
·
· 1 ½ Cups plain wholemeal flour
· ½ cup rolled porridge oats, plus extra for decoration
· 3 heaped tsp baking powder
· ½ tsp mixed spice
· ½ tsp ground cinnamon
· ½ cup raisins
· ½ cup dried apricots, chopped
· ¼ cup pecans, chopped
· ¼ cup caster sugar
· ½ cup sunflower oil
· ½ cup plus 2 TBS natural yogurt
· ½ cup plus 2 TBS l milk
· 1 medium egg, beaten
· 2 medium bananas, mashed
· 1 tsp vanilla extract
· 2 small apples, grated
· 1 medium carrot (100g peeled weight), coarsely grated
· To Decorate
· Sunflower and pumpkin seeds


Method
1. Preheat the oven to 190°C, gas mark 5. Lightly oil a non-stick muffin pan with 12 large cups (or two six-cup pans).
2. Combine the first nine ingredients (the dry ingredients) in a large bowl and set aside. In another bowl, mix the remaining (wet) ingredients well. Pour the wet ingredients into the dry and stir until just combined. Spoon into the prepared pans.
3. Sprinkle with oats, sunflower and pumpkin seeds, and bake for 20 minutes or till a skewer inserted into the middle comes out clean. Leave in the tin for 5 minutes, then cool on a rack. Eat when still warm. You can prepare the dry and wet ingredients the night before. Combine the two in the morning and you'll have a fresh-baked breakfast.
 
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