Up-and-go breakfast muffins!
Great for breakfast because it's not sweet like cake. But also morning tea – they are just sweet enough for me. Stays fresh for days.
Ingredients
WET INGREDIENTS
- ⅓ cups coconut oil virgin or unrefined (normal oil also works but not as tasty,
- 1 large egg at room temperature (~55g/2oz)
- ⅔ cups milk at room temperature – full fat best (low fat and non-dairy ok too)
- ⅓ cup yogurt plain/unsweetened
- ½ cup honey or maple syrup
- ½ tsp vanilla extract
DRY INGREDIENTS
- 1 ¼ cups wheat germ best OR 1 1/4 cups (80g) wheat bran
- 1 ½ cups wholemeal flour sub ordinary flour –
- ¼ tsp salt
- 1 tsp cinnamon powder
- 1 tsp baking powder
- 1 tsp baking soda sifted if lumpy (or 3 tsp extra baking powder)
ADD INS – CHOOSE ONE:
- 250 g raspberries 18 set aside and cut in half to decorate top if desired
- 2 cups diced fresh fruit not watery – like apples, pears
- 1 ¼ cups dried fruit nuts, choc chips etc
Instructions
- Preheat oven to 190°C / 375°F (170°C fan). Line a 12 hole standard muffin tin with muffin cases OR spray generously with oil.
- Whisk wet – Place coconut oil in a microwave proof bowl. Microwave for 45 seconds on high or until melted. Add remaining Wet ingredients, whisk until smooth.
- Mix in Dry – Sprinkle the Dry ingredients across the surface in the order listed. Mix just until combined.
- Raspberries – Gently stir in the whole raspberries or other add-ins of choice.
- Fill muffin tin – Divide batter between the 12 holes using an ice cream scoop. Decorate top with halved raspberries.
- Bake 25 minutes. Cool 5 minutes then transfer to a cooling rack.
Notes
This recipe is sponsored by Mediterranean Supermarket