Thursday, 19 January 2012

Healthy Breakfast Muffins

healthy breakfast muffins, mean mother cooker

After still having some old bananas left that needed some baking wizardry, I decided to opt for a healthier muffin. This is a great treat for breakfast - or even with your morning cuppa. They are packed full of goodies that will make anyone feel good in the morning. I had two for breakfast and didn't even think about food until lunchtime. Okay, that's a lie. I was cooking for most of the morning - but not tasting!

healthy breakfast muffins, mean mother cooker

Healthy Breakfast Muffins

Makes 18
300g (11 oz) plain flour
50g (2 oz) rolled oats
3 teaspoons baking powder
half teaspoon mixed spice
half teaspoon cinnamon
80g (3 oz)raisins
120g (4.5 oz) apricots, chopped
50g (2 oz) sunflower seeds
50g (2 oz) caster sugar
100ml (4 floz) sunflower oil
150ml (5.5 floz) natural yoghurt
150ml (5.5 floz) milk
1 egg, beaten
2 bananas, mashed
1 teaspoon vanilla
2 medium carrots, grated


    1. Prepare the muffin tins with 18 muffin cases.

    2. Combine the dry ingredients in a mixing bowl.

    3. Mix the wet ingredients in a jug.

    4. Add the bananas and carrots to the dry ingredients and add the wet mixture.

    5. Combine with as few stirs as possible and fill the muffin cases three quarters full.

    6. Bake in a preheated 190C (375F) oven for 20 minutes.

    7. Remove and leave to cool on a wire rack.

healthy breakfast muffins, mean mother cooker

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