Mr Filbert's blog

Breakfast Muffins

Muffins

  • 2 large eggs
  • 150ml pot natural low-fat yogurt
  • 50ml rapeseed oil
  • 100g pureed apples
  • 1 ripe banana, mashed
  • 4 tbsp honey
  • Half tsp vanilla extract
  • 200g wholemeal flour
  • 50g rolled oats
  • 1½ tsp baking powder
  • 1½ tsp bicarbonate of soda
  • 1½ tsp cinnamon
  • 100g blueberries
  • 50g packet of Honey Roasted Seeds
  1. Heat oven to 170C/gas 4. Line a 12-hole muffin tray with large muffin cases. In a jug, mix the eggs, yoghurt, oil, apple, banana, honey and vanilla. Tip the remaining ingredients, except the seeds, into a large bowl, add a pinch of salt and mix to combine.
  2. Pour the wet ingredients into the dry, mix briefly until you have a smooth batter, don’t over mix as this will make the muffins heavy. Spoon the batter between the cases. Sprinkle the muffins with the seeds. Bake for 25-30 mins until golden and well risen, and a skewer inserted to the centre of a muffin comes out clean. Remove from the oven, transfer to a wire rack and leave to cool. Store in a sealed container and eat within 3 days.

We use cookies to give you the best online experience. By agreeing you accept the use of cookies in accordance with our cookie policy.

Sign up for our emails to get the scoop on new arrivals, special sales and more.

  • By signing up, you agree to receive Mr Filbert's offers, promotions and other commercial messages. You may unsubscribe at any time.
  • This field is for validation purposes and should be left unchanged.