Breakfast muffins recipe: How to make breakfast muffins
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Breakfast muffins can be tasty treat whether you are at school or at work. Not only are breakfast muffins are an appetising snack and they are often packed with seeds, fruit and other healthy ingredients meaning you can have a healthy and yummy start to your morning. But how exactly can you make breakfast muffins to enjoy at home?
Banana and blueberry muffins
Ingredients (serving 12 muffins):
- 300g self-raising flour
- One tsp bicarbonate of soda
- 100g light muscovado sugar
- 50g porridge oats, plus 1 tbsp for topping
- Two medium bananas, the riper the better
- 284ml carton buttermilk
- Five tbsp light olive oil
- Two egg whites
- 150g punnet blueberries.
Begin by preheating your oven to 180C/160C fan/gas mark four and lining a 12-hole muffin tin with paper muffin cases.
Pour the flour and bicarbonate of soda into a large bowl.
Hold back one tablespoon of the sugar before mixing the remainder into the bowl and 50g of oats.
Make a well in the centre and in a separate bowl mash the bananas until they are almost smooth.
Stir the buttermilk, oil and egg whites together into the mashed banana until it is evenly combined.
Next, pour the liquid mixture into the well and stir together quickly and sparingly with a wooden spoon.
Mix until combined, but do not be tempted to overmix as it will change the texture of the muffin once cooked.
Tip the mixture into the blueberries and stir them in with just one stir before dividing the mixture between the muffin cases.
Sprinkle the tops of the muffins with some oats and the resort of the sugar before baking the muffins for 18 to 20 minutes, or until the muffins have risen and are dark golden brown in colour.
Allow the muffins to cool for five minutes in the tray before lifting them out onto a cooling rack.
Ingredients (serving 12 muffins):
- Two large eggs
- 150ml pot natural low-fat yoghurt
- 50ml rapeseed oil
- 100g apple sauce or pureed apples (find with the baby food)
- One ripe banana, mashed
- Four tbsp clear honey
- One tsp vanilla extract
- 200g wholemeal flour
- 50g rolled oats, plus extra for sprinkling
- 1½ tsp baking powder
- 1½ tsp bicarbonate of soda
- 1½ tsp cinnamon
- 100g blueberry
- Two tbsp mixed seed (we used pumpkin, sunflower and flaxseed).
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Preheat your oven to 180C/160C fan/gas mark four and line a 12 hole muffin tin with 12 large muffin cases.
Mix the eggs, yoghurt, oil, apple sauce, banana, honey and vanilla in a jug.
Tip the remaining ingredients, except for the seeds, into a large bowl and add a pinch of salt before mixing to combine.
Pour all of the wet ingredients into the dry ingredients and mix briefly until you have a smooth batter, but do not overmix as it makes the muffins heavy.
Divide the combined batter between the cases and sprinkle the muffins with the extra oats and the seeds.
Bake the muffins between 25 and 30 minutes until they have risen and are golden brown in colour.
Remove the muffins from the oven and transfer them to a wire rack to cool.
Sweet potato, avocado and feta muffins
Ingredients (serving nine):
- One sweet potato (about 200g), peeled and chopped into small chunks and drizzle with flavourless oil, such as vegetable or sunflower
- One large avocado, peel and stone removed, roughly chopped (about 150g prepared weight)
- 100g ground almonds
- 100g fine polenta
- 80ml maple syrup
- Three large eggs
- 1 ½ tsp baking powder
- 1 tsp bicarbonate of soda
- 100ml semi-skimmed milk
- 50g feta, crumbled, optional
- Two tbsp mixed seeds
- ¼ tsp sweet paprika.
Begin by putting the sweet potato in a heatproof bowl and covering it with cling film and microwaving it on high for eight minutes or until it is very soft.
Leave the sweet potato to cool completely before greasing nine holes of a muffin tin with a little oil or lining each hold with a square of baking parchment paper.
Chop a quarter of the sweet potato into even smaller pieces and set aside.
Place the sweet potato, avocado, almonds, polenta, maple syrup, baking powder, bicarbonate of soda, milk and ¼ teaspoon on salt in a food processor and blend until smooth.
Divide the mixture into the muffin holes and top with the chopped sweet potato, feta, seeds and dust the tops with paprika.
Bake the muffins for 22 minutes at 180C/160C fan/gas mark four or until they have risen, browned on top and cooked through.
Cool the muffins in a tin for five minutes and then transfer to a wire cooling rack before cooling completely.
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