Everyone needs to start the day out right and that starts with a decent breakfast and these muffins should fuel you through the morning. They can be served up with a banana shake, tea or coffee. The recipe is adapted from a cupcake book. I used some berries that I dried in the oven in this recipe too, to dry fruit spread out on a baking tray and place in a 100'C oven for 6-8 hours. This drying method can also be used to make sun dried tomatoes!
Ingredients:
- 275g self raising wholemeal flour
- 1/2 cup rolled oats
- 2 tsp baking powder
- 3 tbsp brown sugar
- 85g blueberries and dried berries mixed
- 1/2 cup pumpkin seeds and linseed mixed
- 1 Banana mashed with apple juice
- 300ml soya/milk
- 1 large egg, beaten
- 3 tbsp oil
- 1 tbsp Honey
Method:- Pre-heat the oven to 200'C and line a muffin tray with 12 cases.
- Sift the flour and baking powder into a bowl adding any husks that remain in the sieve.
- Stir in the oats, sugar, fruit and seeds.
- Make a well in the center and add in the banana, milk, egg and oil. Mix together to form a thick mixture.
- Divide the mixture into the muffin cases, I find an ice cream scoop a good thing to use.
- Bake for 25-30 minutes until well risen.
- Place the muffins on a wire rack to cool.
- Pour the honey into a microwavable dish and heat for 10 seconds.
- Brush the honey over each muffin to form a glaze.
- Now enjoy for breakfast or brunch! Cassidy xx
