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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.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Breakfast, Dessert, snacks
Cuisine breakfash, snack, snacks
Calories 217 kcal



  • cups coconut oil virgin or unrefined (normal oil also works but not as tasty,
  • 1 large egg at room temperature (~55g/2oz)
  • cups milk at room temperature – full fat best (low fat and non-dairy ok too)
  • cup yogurt plain/unsweetened
  • ½ cup honey or maple syrup
  • ½ tsp vanilla extract


  • 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)


  • 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


  • 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.


This recipe is sponsored by Mediterranean Supermarket 
Keyword dessert, muffins